Crème de maïs, velouté de maïs ou soupe de maïs, peu importe, C'est délicieux!
Recipe Information
Corn Velouté Soup
Cultural Context
Corn Velouté Soup has its roots in French cuisine, where velouté refers to a smooth, creamy sauce made from stock. Traditionally, this soup showcases the natural sweetness of corn, a staple in many regions. In modern kitchens, it has become a popular dish for showcasing seasonal produce, often served as a starter or light meal, and can be found in various adaptations worldwide.
heavy cream
🥗Healthier: coconut milk
💰Cheaper: milk
Coconut milk adds creaminess with fewer calories.
butter
🥗Healthier: olive oil
💰Cheaper: margarine
Olive oil provides healthy fats and is often more affordable.
potatoes
🥗Healthier: cauliflower
💰Cheaper: sweet potatoes
Cauliflower lowers carbs while adding creaminess.
vegetable stock
🥗Healthier: homemade broth
💰Cheaper: water
Homemade broth enhances flavor without extra cost.
Melt the unsalted butter in a pot over medium heat.
Add the finely chopped onion and sauté until translucent.
Stir in the diced potatoes and cook for a few minutes.
Add the corn kernels, milk, flour, bay leaf, salt, and pepper.
Bring to a boil, then reduce heat and simmer for about 15 minutes until the potatoes are tender.
Remove the bay leaf and blend the soup until smooth if desired.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
Also Known As
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