Corn soup

Corn soup

May be because I come from the south of France, a region where they don't grow corn, I never been much use to fresh corn. Only when traveling to the US as a teenager did I discover whole corn grilled with butter and salt, and more recently in Japan corn soup. I must say that Japanese do really have something with corn soup. Something that at first kind of refrained me from trying: they sell corn soup or drink in can in self vending machines!!!! Yes, just like water, coke, tea and coffee... But sometimes in cafe and restaurants they serve some real soup and I actually really enjoy its sweetness. It is often added with cream or some bouillon to make it tastier and creamier.

The other day I bought some corns and decided to try to make some. I boiled the corns, then removed the hard parts and blended the soft ones. I added a bit of water until obtaining the consistency I was expecting because it was more of a purée but you can add milk, soy milk, cream... As you like.  And simply served with salt and pepper. It kept the granulous texture of the corn grains skin which I kind a like bit makes the soup rather rustic, so for a more elegant soup I recommend to filter it. Enjoy warm or cold!

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Hadaka matsuri - はだか祭り

Hadaka matsuri - はだか祭り

Quiche!

Quiche!