You'll need:
Corn on the cob (or frozen corn)
Milk
Onion
Butter
Flour
Egg yolks
Salt
Cream
Remove the corn from the cobs (or defrost frozen corn) and chop finely. The more you chop, the more corn flavor that the soup has!
Heat the milk, then add the corn and onion.
Allow the corn and onion to steep in the warm milk for 15 minutes.
Strain the corn and onion through a colander.
Reserve the milk mixture—we'll use that next!
Melt the butter, then add the flour and cook to make a roux.
Whisk in the reserved corn-infused milk, and add the salt.
Pour the soup over the egg yolks, and whisk briskly to cook the yolks (this makes the soup extra rich and velvety).
For the full recipe, click
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