Sweet Corn Soup with Chile Oil

By jjadin

Haven't made yet.

Ingredients

• 3 cups corn kernels
• 1 small boiling potato, peeled and chopped
• 1 small yellow onion, chopped
• 2 slices fresh ginger
• 4 cups vegetable stock
• 1 1/4 cups milk
• 1 tbsp cornstarch disslved in 2 tbsp milk
• 1 1/2 tsp salt
• 2 tsp chile oil
• 1 tsp sesame oil
• 1/4 cup thinly sliced green onions

Details

Servings 6

Preparation

Step 1

In a deep pot, combine 2 cups of the corn with the potato, onion, ginger, and stock and bring to a boil. Reduce the heat to low and cook until potatoes are soft, about 15 minutes. Remove from heat and discard ginger.

Working in batches, process in a blender until coarsely pureed. Return to the pot and add the remaining 1 cup corn and milk. Bring to a boil over medium heat, add the cornstarch mixture, and cook, stirring, until thickened, 4-5 minutes. Stir in the salt.

Ladle into bowls and top with a little of each oil and a sprinkle of green onion.