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コーンクリームスープ｜料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchenさんのレシピ書き起こし

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Easy recipe at home related to cooking researcher / Yukari's Kitchen

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Ingredients

milk : 800ml
コーン缶詰 : 250g
Thick sliced bacon : 100g
玉ねぎ : 1 piece
有塩バター : 15g
Cooking sake : 大さじ3
薄力粉 : 大さじ2
顆粒コンソメ : 大さじ1
パセリ : 適量

Time required

30minutes

Procedure

1) Cut onions and bacon 01:12
Cut the onions into 1 cm wide cubes.
Cut the bacon into 1 cm wide cubes.
2) Fry onions and bacon 02:24
Prepare a pan or a deep frying pan, add butter and heat.
Add onions and bacon and fry until the onions are translucent.
3) Add cake flour and cooking liquor 02:54
When the onions become translucent, turn off the heat and add the flour while sieving.
Lightly entangle the whole, heat again, and fry on low medium heat for 15 to 30 seconds until the powder is gone.
Add cooking liquor and fry until thickened while blending.
4) 牛乳を入れる 04:09
馴染んでとろみがついたら、牛乳、コーン缶詰、コンソメを加え、混ぜる。
ある程度混ぜたら蓋をし、弱火で沸騰するまで加熱をする。
5) 仕上げる 04:50
When it boils, open the lid and remove the film on the surface.
Mix well and heat for about 30 seconds to complete.
Serve on a plate and sprinkle with parsley if you like.

Point

・ Thick-sliced bacon can be replaced with thin-sliced bacon or sausage.
・ The onions should be about the same size as the corn.
・ Be careful not to burn the onions and bacon when frying.
・ If you remove the film, the texture will be smooth, so be sure to remove it.
・ Taste before serving on a plate, and if thin, add an appropriate amount of salt.
・ If you want to make it thicker, add 3 tablespoons of cake flour.