Fresh Chilled Sweet Corn Soup
- 3 Corn on the cob
- 450 ml Milk
- 150 ml Heavy cream
- 1 Soft brown sugar
- 1 pinch Salt
- 1 tbsp Sweet white wine, or kuei hua chen chiew (liquor flavored with sweet osmanthus flowers)
- Using a knife, shave the corn off the cob and into a pot.
- Add a pinch of salt and some cold milk, and turn the heat on.
- When it boils, simmer for a minute over low heat.
- Turn the heat off, cover the pot and steam for 1 to 2 minutes.
- Use an electric mixer (or a food processor or a juicer) and process the corn until it's very fine.
- When you get corn juice, use a strainer and strain.
- Scoop the remaining corn on the strainer with a gauze or clean cloth, and squeeze well to get all the remaining umami-rich flavor of the corn.
- Put the strained soup into a pot and cook over low heat.
- Season with sugar until it reaches the preferred sweetness.
- Strain the soup again, and chill the pot in a bowl of iced water.
- When it's chilled enough, add heavy cream and wine.
- Mix well, and chill in the refrigerator before serving.
- My family even eats the strained ingredients by mixing it into cookies or bread.
- Here's the corn bread made with strained lees - it's delightful!
milk, cream, brown sugar, salt, sweet white wine
Taken from cookpad.com/us/recipes/167956-fresh-chilled-sweet-corn-soup (may not work)