[:hk]玉米奶油濃湯【香滑甘甜】Fresh Corn Soup[:en]Fresh Corn Soup[:]

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玉米又名「粟米」，當太陽伯伯炙烤著大地，盛產玉米的季節就來了。便宜好吃的玉米是目前全球總產量最高的糧食作物，在貧瘠的地方，玉米是不可或缺的主食，也能成為飼料。味道溫和，堪稱百搭食材。新鮮玉米葉片青綠，飽滿沉實，玉米粒排列緊密，橢圓形飽滿有光澤，沒酸味。輕按玉米的頭尾，若不結實，可能授粉不均、發育不良，能食用的部分較少。

玉米的維生素含量為稻米、小麥的 5 ~ 10倍，富含澱粉質、膳食纖維，鈣、脂肪酸及卵磷脂。炎熱的夏日，胃口不好，把玉米刨粒煎香，加奶油製成玉米濃湯，甘甜香滑，配烤麵包，簡單的輕食午餐，吃完不禁要高呼：「營養，好吃」﹗

材料

• 新鮮玉米粒 Fresh Corn Kernel    100 g ( 約 2 根 )
• 洋蔥 Onion                        40 g ( 約半個 )
• 牛奶 Milk                             250 ml
• 淡奶油 Whipping Cream   125 ml
• Parmesan 起司                  25 g
• Demerara原蔗糖                1/2 大匙
• 海鹽 Sea Salt                     1/4 小匙
• 油 Oil                                  1 小匙

選擇性加入 Optional

• 咖哩粉 Curry Powder        適量
• 蒜粉 Garlic Powder           1/2 小匙

做法

1. 洋蔥切丁，起司刨絲

2. 拉起玉米皮，綁結，方便刨丁時拿著，用流水清洗，削粒

3. 平底鍋放油、洋蔥及玉米粒，小火炒約 5 分鐘，加入原蔗糖及海鹽，注意別把洋蔥炒至焦糖色，盛起

4. 大鍋裡放入牛奶、淡奶油及起司，小火加熱，不用煮沸，冒煙即可關火，加入玉米粒及洋蔥

5. 保留部分玉米粒。餘下的用手提攪拌棒打成細滑的玉米湯，以網勺過濾，加入玉米粒，試味，加入適量海鹽、咖哩粉和蒜粉調味

小叮嚀

• 玉米湯若太濃稠，可酌加牛奶。想做玉米羹 ( Creamed Corn )，玉米湯打碎後不用過濾，另加 100 g 炒香的玉米粒，即可
• 玉米的甜度和營養價值隨著時間降低，最好盡快食用，若要擺放數天，最好剝皮削粒，用夾鏈袋包好放進冷凍庫
• 肥丁用的咖喱粉是即磨的，成份裏沒有辣椒，只有香料的味道沒有辣味

[:en]

A delicious, simple corn soup recipe with a touch of parmesan cheese, curry powder & the rich flavour of fresh corn on the cob!

Ingredients ( Serve 3 to 4 )

• 100 g Corn Kernel  ( freshly cut from the cob )
• 40 g Onion
• 250 ml Milk
• 125 ml Whipping Cream
• 25 g Shredded Parmesan Cheese
• 1/2 tbsp Demerara Raw Cane Sugar
• 1/4 tsp Sea Salt
• 1 tsp Oil

Optional

• Punch of Curry Powder
• 1/2 tsp  Garlic Powder

Preparation

1. Coarsely chopped onion. Shred Parmesan.

2. Tied up corn skin and rinse. Cut corn kernels from the cob.

3. In a medium saucepan over low heat, put in oil. Gently cook onion and corn kernels for about 5 minutes; just until tender. Do not let onion brown. Sprinkle generously with sea salt and Demerara sugar. Stir well to draw out the flavour of the corn.

4. In a medium saucepan combine milk, whipping cream and shredded parmesan cheese. Warm over medium-low heat just until heated through. Pour the corn mixture into the warm milk. Stirring often over medium heat, bring just to simmering. Remove from heat. Cool slightly.

5. Keep some of the corn kernels. Use a hand blender puree soup until very smooth. Pour pureed soup through a fine wire strainer set over a bowl, allowing soup to drain through. Return soup to pan. Reheat over medium heat. To taste, add salt, curry powder and garlic powder.  To serve, divide soup among bowls, top with some of the remaining corn and dash of freshly ground curry powder.

Reminder

• For thinner soup, warm 1 cup milk over medium heat; gradually stir into soup to reach desired consistency. For Creamed Corn, corn soup no need to drain. Add extra corn kernels.

• Sweetness and nutritional value of corn decreases over time, it is best eaten as soon as possible. To store corn kernels, wrap into bag with a zipper into freezer

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