Corn kernels (frozen or canned): 150g (1 cup), Potato: 150g (1 medium, diced), Carrot: 75g (1 medium, diced), Celery: 50g (1 stalk, diced), Onion: 75g (1/2 medium, diced), Garlic: 6g (2 cloves, minced), Vegetable broth: 300ml (1 1/4 cups), Milk: 150ml (2/3 cup), Flour: 15g (1 tbsp), Butter: 15g (1 tbsp), Thyme: 1g (1/2 tsp, dried), Bay leaf: 1, Fresh parsley: 5g (1 tbsp, chopped), Salt: to taste, Black pepper: to taste
1. Melt 15g butter in a large pot over medium heat. 2. Add 75g diced onion, 75g diced carrot, and 50g diced celery. Cook for 5 minutes until softened. 3. Add 6g minced garlic and cook for 30 seconds until fragrant. 4. Sprinkle 15g flour over the vegetables and stir for 1 minute. 5. Gradually whisk in 300ml vegetable broth and 150ml milk. 6. Add 150g diced potato, 1g dried thyme, and 1 bay leaf. 7. Bring to a boil, then reduce heat and simmer for 15 minutes until the potato is tender. 8. Add 150g corn kernels and simmer for 5 minutes. 9. Remove bay leaf and season with salt and pepper to taste. 10. Serve garnished with 5g chopped parsley.
