This soup is prepared with tender corn kernels that are buttered and ground with milk.
Ingredients
3.5 OZ / 100 G onion
1 EA garlic clove
2 TBSP butter
2 TBSP flour
17.5 OZ / 500 G corn kernels
17.5 OZ / 500 ML evaporated milk
17.5 OZ / 500 ML whole milk
2 OZ / 50 G cream cheese
0.5 TBSP salt
1 TSP pepper
2 OZ / 50 G corn kernels (decoration)
2 TSP / 10 G parsley
Directions
Chop onion into chunks. Peel garlic clove.
Add the butter, onion, garlic and flour into the mixing bowl. Close the lid with the measuring cup removed and sauté for 5 minutes.
Add your corn kernels, milk, cream cheese, salt and pepper into the mixing bowl. Close the lid and blend the soup using turbo mode for 1 minute with the measuring cup inserted.
Take the measuring cup off, and cook for 10 minutes / 212°F|100°C / speed 2 / stir.
Serve the soup with some corn kernels and parsley leaves. Enjoy!
