From the kitchen
Sweet Corn Velouté
A smooth, velvety summer corn soup using rice milk to amplify the corn's own natural sweetness.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Rice Milk Edition
Ingredients
- 3 tbsp Butter
- 1 Onion, chopped
- 4 cups Fresh or Frozen Corn Kernels
- 3 cups Vegetable Broth
- 1 cup Rice Milk
- 1 tbsp Cornstarch, mixed with 1 tbsp water
- Salt and Pepper, to taste
Method
- Melt the butter in a pot over medium heat and sauté the onion until soft, about 5 minutes.
- Add the corn and vegetable broth, bring to a simmer, and cook 15 minutes.
- Purée until completely smooth, then strain through a fine sieve for a silkier texture, if desired.
- Return to the pot, stir in the rice milk and cornstarch slurry, and simmer 3 to 4 minutes until slightly thickened.
- Season with salt and pepper and serve warm.
Kitchen note
Rice milk's natural sugars actually round out and sweeten this soup further, amplifying the corn rather than diluting it, a genuine advantage over a neutral-tasting milk in this specific application.
Culinary Library
Member guidance is protected.
This recipe includes premium technique notes, troubleshooting, substitutions, storage guidance, or member variations.