Description
Hello, Hello! We are now in the midst of corn season. This year it was a success. Of course, Navarro, ate to satiety, but what to do with the rest? But what soup! Yes not simple, but very flavorful and tasty, want to know more? Then I ask a cat...
Ingredients
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Black pepper
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Salt
-
Rosemary
2 piece
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Butter
2 Tbsp
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Milk
1 l
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Corn
8 piece
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Shallots
2 piece
Cooking
Pour the milk into a saucepan and put in it two sprigs of rosemary. Bring to a boil and set aside. Cool and place in refrigerator for 10 hours. To the salad, and the rosemary gave all of his flavor!
Clean the cobs from the skin.
With a sharp knife to cut grain from the cob, put them in a bowl. In the corn pour the rosemary milk, after taking out a sprigs of rosemary.
Shallot, chop and fry until translucent in 2 tbsp butter.
Pour the milk with the corn and bring to a boil. Cook for about 5 minutes. Salt and pepper to taste.
Blend it with a blender. Pour into bowls and garnish with a sprig of rosemary. Welcome to the table!
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