Corn Soup
Corn Soup is a six-ingredient pot that turns fresh kernels and plain water into a silky, lightly thickened broth. The corn does all the flavoring, while a quick butter and flour roux gives the liquid body without any cream. The finishing trick is the beaten egg, stirred in off the heat so it sets in fine, tender ribbons. It is cheap, fast to put together, and easy to scale for a crowd.
Instructions
Put the corn and water in a large pot and bring it to a boil over high heat.
While the corn heats, melt the butter in a small pan and stir in the flour to make a roux. Cook it briefly, stirring, until the butter and flour have blended into a smooth paste.
When the corn is tender, stir the roux into the soup until it dissolves. The broth will thicken slightly.
Keep the soup boiling for another 10 to 15 minutes so the flavors come together.
Beat the egg in a small bowl, then pour it into the soup. Take the pot off the heat right away so the egg sets in soft strands instead of turning rubbery.
Season with salt and pepper, tasting as you go, and serve hot.
Make it personal.
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