Corn Cream Soup
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 800 grams fresh or canned corn
- 8 decilitres béchamel sauce (mother sauce of béchamel)
- heavy cream
- salt
Instructions
- Cook the fresh or canned corn in salted water. Add the cooked corn to 8 decilitres of béchamel sauce (mother sauce of béchamel). Pass the mixture through a fine sieve (étamine). Heat gently and add heavy cream at the moment of service.
- Garnish: Corn kernels cooked in salted water.