Soup with plenty of corn
Soup with plenty of corn
Good evening, this is Sachi ☪ * ｡
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Tonight, I will introduce soup using plenty of corn in season ✨
I'm using two corns, so it's a lot ♥️
It's like eating corn with a spoon 🌽
◻ ︎ Ingredients (for 4 people) ◻ ︎
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Corn...2 bottles
Onion...1 / 2 piece
Butter...20 g
Kayanosha vegetable stock (consomme)...1 bag
Water...800 ml
Egg...2 pieces
Rock salt and black pepper...Each little
Parsley (chopped)...Little by little
◾ ︎ Mizutoki potato starch (mix)
Potato starch... 1 tablespoon tablespoon
Water... 1 tablespoon tablespoon
◻ ︎ How to make ◻ ︎
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1: Slice the onion thinly and scrape off the corn with a kitchen knife
2: Add butter to a heated pan, add the onion and corn from ① and fry until the onion is tender
3: Break the corn core, water, and vegetable stock, add only the powder, and when it boils, reduce the heat to low and simmer for about 15 minutes
4: Take out the core of the corn and add water-soluble potato starch to thicken it
5: Add beaten egg, cover and steam for about 2 minutes, season with rock salt and black pepper, add parsley and it's done!
◻ ︎ Tips and Points ◻ ︎
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Stir-fry the corn and onion in butter to bring out the sweetness
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「とうもろこしって緑黄色野菜なの？」と気になって調べたことがあるのですが、私の理解だと“粒の色”よりも、可食部100gあたりのカロテン量などで分類されるので、とうもろこしは基本的に「その他の野菜（淡色野菜）」に入ることが多いみたいです。とはいえ、旬の甘いとうもろこしは栄養もおいしさも十分。食物繊維が摂れたり、エネルギー源になったり、夏のごはん作りにすごく便利だなと感じます。 この「コーンたっぷり食べるスープ」は、野菜を“汁物で終わらせない”感じが良くて、我が家では主役級です。特に、ふわふわ卵を加えるとおかず感が一気に上がって、家族みんなのおかわりが止まらない系になります。 栄養バランスをもう一段上げたいときは、緑黄色野菜を“足す”のがおすすめ。私がよくやるのは、 ・ほうれん草（冷凍でもOK）を最後にさっと入れる ・にんじんを細切りにして玉ねぎと一緒に炒める ・ブロッコリーを小房にして別茹で→仕上げにトッピング の3つ。コーンの甘みがあるので、緑黄色野菜の青っぽさも食べやすくなります。 とうもろこしをもっと甘くしたいときの小ワザもメモしておきます。 ・炒めは「玉ねぎが透き通るまで」じっくり（バターで甘みが出やすい） ・芯は必ず一緒に煮る（だしが出てコーンの香りが濃くなる） ・とろみは入れすぎない（“食べるスープ”でも重くなりすぎない） もし生のとうもろこしが手に入らない日なら、冷凍コーンでも作れます。私はその場合、煮込み時間を少し短めにして、仕上げに黒胡椒をしっかりめに。甘いとうもろこし×卵×とろみの組み合わせはそのままに、手軽さ優先で楽しんでいます。