Corn Milk Velouté

Name: Corn Milk Velouté
Cuisine: French
Ingredients: 8 ears fresh sweet corn; 2½ cups water; Pinch of granulated sugar; White pepper from the mill; Salt; ¼ cup unbleached all-purpose flour; ¼ cup unsalted butter; 1 cup light cream, scalded; 2 cups Secondary Stock; 2 Oregon black truffles, peeled and cut into ¼-inch cubes, or 3 ounces black chanterelles, chopped and cooked (optional); ⅓ cup cooked baby peas; 1½ tablespoons chopped fresh chives (optional); 2 Oregon black truffles, peeled and cut into ¼-inch cubes, or 3 ounces black chanterelles, chopped and cooked (optional)

Preparation info

FFR—
6
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

To be served warm garnished with the mushrooms or cold garnished only with chopped chives. The butter is necessary here for the final good taste of the soup. If that’s too fat for you, then make the soup infrequently as a treat—do not substitute oil.

Ingredients

8 ears fresh sweet corn
2½ cups water
Pinch of

Europe
France
Mediterranean
Soup

Method

Using a chef’s knife, remove all the kernels from the corn. Set aside. Using a fork, scrape the cobs, reaching into the sockets of the kernels to release the sweet milk. Put each cob into a soup pot and add the water. Add the sugar and salt and pepper to your taste; bring to a boil, then turn down the heat to a simmer and cook until the water is reduced to 2 cups or so and is white and milky.</