Pictures Don't Do Justice to This Heart-Warming Creamy Corn Soup

Should have taken out the tripod for the pictures. I guess laziness kicked it, turning this delicious creamy corn soup into something dull and grainy. Lessons learned. Even though these pictures don't do justice to my heart-warming creamy corn soup, rest assured that the taste is impeccable, after all, this recipe was adapted from the James Beard Foundation. 

Creamy corn soup -

Ingredients (about 4 portions)?

• 1 cup sweet corn kernels
• 2 cups chicken stock
• 1 cup heavy whipping cream
• 2 egg yolks
• 1 teaspoon grated onion
• 1 teaspoon salt
• 1/4 teaspoon rainbow peppercorn
• Some black peppercorn

How?

Take a soup pot, pour in chicken stock and corn kernels. Also add in 1 teaspoon of salt, 1/4 teaspoon of freshly cracked rainbow peppercorn, and 1 teaspoon of grated onion. Bring to a boil then lower the heat to a simmer.

Use another pot and fill in 1 cup of heavy whipping cream. Beat in two egg yolks.

Slowly pour in the stock and corn kernels to the creamy yolk mixture while whisking at the same time.

Transfer the whole thing to a blender and mix till smooth. Some preferred bits of corn kernels remain, which is fine. Serve and garnish with freshly cracked black pepper.

One little accident happened when making this recipe. I poured the soup to the food processor instead of using a blender. Didn't think about how little liquid it can hold in a food processor, I turned it on, then a liquid explosion right on my counter. A creamy one too, making it hard to clean.

Other lessons learned. Food processor for dryer ingredients or sauces, and always use a blender, perhaps a handheld mixer for soup.


Other soup recipes:

• Sun-dried and salt-aged radish soup 陳年蘿蔔干燉雞湯
• Hearty cavatelli soup with ground chicken and tons of veggies