Corn soup

1 serving


cook fresh unripe corn grains in salted water. leave some (two tablespoons per serving) for the side dish, and wipe the rest of the corn through a sieve (remove the untreated residue). prepare milk sauce, add the grated mass and bring to a boil, pour the boiling hot milk remaining after the sauce preparation, water, season with boiled cream, butter, salt. when served in plates of soup cream, put the boiled corn.