corn soup
Nailante butter 20g (corn soup) 20g | Corn (corn soup) 160g |
Milk (corn soup) 150g | Onion (corn soup) small half |
Flour (corn soup) 15g | Sugar (corn soup) Appropriate amount |
Salt (corn soup) Appropriate amount | Black pepper (corn soup) Appropriate amount |
Baguette (butter garlic baguette slices) Appropriate amount | Nailante butter (butter garlic baguette slices) Appropriate amount |
Garlic (butter garlic baguette slices) Appropriate amount | Parsley (butter garlic baguette slices) Appropriate amount |
Step 1
Have all materials readyStep 2
Melt the Netland butter over low heat, then add the flour and fry until it turns slightly yellow.Step 3
Add onions and corn kernels and stir-fry until tender. Pour in milk and stir-fry until thick.Step 4
Pour into a food processor, add appropriate amount of water and beat until smoothStep 5
Return to the pot and bring to a boil, add sugar and salt to tasteStep 6
Make butter garlic baguette slices: Stir butter + minced garlic + chopped parsley evenly. When stirring, you can feel that the Netland butter is very delicate and soft, and the texture is quite good~Step 7
Spread evenly on baguette slicesStep 8
Oven at 220 degrees, 8 minutesStep 9
Milky corn soup paired with butter baguette and garlic slices, a fusion of double milky aromas, a breakfast full of energy and a great mealPhoto~ Corn soup cooking tipsIf you don’t have parsley, you can replace it with chopped green onions or coriander, which are also delicious~