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Before you jump to Fresh Chilled Sweet Corn Soup recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen Will Save You Money.
Remember when the only people who cared about the ecosystem were tree huggers and hippies? Those days are over, and it looks like we all recognize our role in stopping and conceivably reversing the damage being done to our planet. The experts are agreed that we cannot adjust things for the better without everyone’s active contribution. These modifications need to start taking place, and each individual family needs to become more environmentally friendly. The kitchen area is a good place to start saving energy by going much more green.
Although it may not taste as good, baking food in the microwave as an alternative to in the oven will save you a packet of money. If you find out it takes 75% more energy to cook in the oven, chances are you’ll look for more ways to use the microwave. Countertop appliances can boil water or even steam vegetables faster than your stove, and use a lot less electricity. You might reckon that you save energy by washing your dishes by hand, nonetheless that is not true. A dishwasher is particularly effective when it’s full before a cycle is going. Save even more money by air drying as well as cool drying your dishes as an alternative to heat drying them.
The kitchen by itself offers you many small methods by which energy and money can be saved. It is reasonably easy to live green, all things considered. It’s about being functional, usually.
We hope you got insight from reading it, now let’s go back to fresh chilled sweet corn soup recipe. You can cook fresh chilled sweet corn soup using 6 ingredients and 5 steps. Here is how you do that.
The ingredients needed to cook Fresh Chilled Sweet Corn Soup:
- Take Corn on the cob
- Provide Milk
- Prepare Heavy cream
- Use Soft brown sugar
- You need Salt
- Use Sweet white wine, or kuei hua chen chiew (liquor flavored with sweet osmanthus flowers)
Steps to make Fresh Chilled Sweet Corn Soup:
- 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!
This chilled soup is full of delectably sweet fresh corn and gorgeous pieces of king crab legs. Tangy buttermilk, sweet corn, and spices combine to make a simple, yet rich soup. If you don't have buttermilk, you can make some by adding a couple of tablespoons of lemon juice or white vinegar to a cup of I used fresh sweet corn I cooked then cut off the cob. This was light healthy and refreshing. This quick corn soup tastes just like corn on the cob, but so you can eat it with a spoon!
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