Turkish cuisine · Soups & Stews

Black Sea Milk-and-Corn Soup

Black Sea soup made from corn kernels and cornmeal in milk, with browned butter and a pinch of salt.

Ingredients · for 4 servings

• 300 g corn
• 3 tbsp cornmeal
• 1 onion
• 4 tbsp butter
• 600 ml milk
• 400 ml strong vegetable broth
• 1 pinch nutmeg
• 1/2 bunch parsley
• Salt, pepper

Instructions

1. Drain the corn and set aside 2 tbsp of it for garnish; peel the onion and dice very finely.
2. Melt 2 tbsp butter in a pot and sauté the onion over medium heat for 4–5 min. until soft, without browning.
3. Sprinkle in the cornmeal and toast for 2 min., stirring constantly, until it smells slightly sandy – this removes its floury taste.
4. Pour in the vegetable broth while stirring vigorously, add the corn kernels and simmer over gentle heat for 10 min. until the soup noticeably thickens.
5. Stir in the milk, purée everything finely and let simmer over the lowest heat for another 5 min.; season to taste with nutmeg, salt and pepper.
6. Foam the remaining butter in a pan until golden brown, pour it over the soup and serve sprinkled with the reserved corn kernels and chopped parsley.