← Nouns Cooking · Japanese

Ingredients

• 4 ears of sweetcorn (or 500 g frozen kernels)
• 1½ tbsp Butter
• ½ Onion, thinly sliced
• 600 ml water or vegetable stock
• 240 ml Milk
• 120 ml double cream, plus a little to serve
• 1 tsp salt, to taste
• 1 pinch White pepper
• 1 tbsp Parsley, finely chopped (optional)

Method

1. Stand each cob upright and slice off the kernels. Keep the bare cobs: they add a lot of sweetness to the broth.
2. Melt the butter in a saucepan over medium-low heat and cook the onion with a pinch of salt for 5–6 min until soft but not browned.
3. Add the kernels, cobs and water. Bring to the boil, then simmer gently for 15 min until the corn is very tender. Remove the cobs.
4. Blend the soup until completely smooth, then push it through a sieve with the back of a ladle for the classic silky texture.
5. Return to the pan, stir in the milk and cream and warm through over low heat without boiling. Season with salt and white pepper.
6. Serve hot (or chilled in summer) with a swirl of cream and a little parsley.

Tips

• In a hurry, use a 400 g tin of creamed corn, simmer it with the onion and stock for 5 min, then blend.
• Contains dairy.

Sources

Written in our own words after cross-checking these recipes:

Just One Cookbook Japanese Cooking 101 Chopstick Chronicles