It was another cold weekend but this time it snowed. Did I mention it is April! I hope that was the last snow and the real Spring will come soon. When its cold, I like to have hot soup to keep me warm. This corn soup is simple and pairs well with bread or sandwiches. This time I tried it with a salad wrap. If you're looking for a side item to go with breads, then I recommend this corn soup. This corn soup is made from simple ingredients and takes 10 minutes to complete. The taste isn't strong and good for kids!
Melt butter in a medium sauce pan over medium heat.
Add all-purpose flour and sauté till tiny bubbles appear.
Slowly pour warm milk in the sauce pan and mix well. Stir the mixture for about 4 minutes. (To heat milk, I microwaved it for 3 minutes.)
Add cream style sweet corn to the milk mixture.
Add chicken stock and keep stirring the soup for 3 minutes.
Done! Easy, right?
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< Ingredients>
Canned Cream style corn 1can
Milk 400cc
All Purpose flour 2tbsp
butter 20g(1+1/2 tbsp)
Chicken stock 50cc
Salt & Pepper to taste
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<Instructions>
1. Melt butter in a medium sauce pan over medium heat. Then add all-purpose flour and sauté till tiny bubbles appear.
2. Slowly pour warm milk in the sauce pan and mix well. Stir the mixture for about 4 minutes.
3. Add cream style sweet corn to the milk mixture.
4. Add chicken stock and keep stirring the soup for 3 minutes.
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