Public recipe with member extras
Sweet Corn Velouté
A smooth, velvety summer corn soup using rice milk to amplify the corn's own natural sweetness.
Savory Soups, Sauces & Entrées · Elegant Summer Starters · Dinner Parties
What you need
Ingredients
- 3 tbsp Butter
- 1 Onion, chopped
- 4 cups Fresh or Frozen Corn Kernels
- 3 cups Vegetable Broth
- 1 cup Rice Milk
- 1 tbsp Cornstarch, mixed with 1 tbsp water
- Salt and Pepper, to taste
Method
Instructions
- Melt the butter in a pot over medium heat and sauté the onion until soft, about 5 minutes.
- Add the corn and vegetable broth, bring to a simmer, and cook 15 minutes.
- Purée until completely smooth, then strain through a fine sieve for a silkier texture, if desired.
- Return to the pot, stir in the rice milk and cornstarch slurry, and simmer 3 to 4 minutes until slightly thickened.
- Season with salt and pepper and serve warm.
From The Arrogant Hippie Culinary Journal: Rice Milk Edition by Aunesty Janssen
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