John Myers
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Soup: Corn Soup with Corn Blinis
The perfect soup: corn soup with corn blinis recipe with a picture and simple step-by-step instructions.
Soup:
- 250 g Corn TK
- 60 g Butter
- 1 Onion
- 400 ml Vegetable stock
- 200 ml Cream
- 100 ml Noilly Prat
- Salt
- 1 pinch Pepper
Corn blinis:
- 50 g Cornflakes
- 100 g Canned corn
- 3 cl Corn stock
- 1 Egg
- 1 pinch Pepper
- Salt
- Butter malt
Soup:
- Cut the onions into small pieces and sauté in a little butter, add the corn and sauté briefly. Now add the stock and the cream and cook the corn until soft. I added the rest of the corn stock.
- Reduce the wine by half and then add to the soup, bring to the boil and puree with the mixer, sieve and season with salt and pepper and mix in the remaining cold butter.
Corn blinis:
- Coarsely crush the cornflakes for the blinis. Drain the corn and collect the liquid. Finely chop half of the corn kernels then mix the corn kernels and the stock with the egg, finally add corn flakes and season with salt and sugar.
- Put in the cold for about 30 minutes, then cut off some of the mass and flatten a little in hot clarified butter and fry.
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