Corn Velouté Soup

Steps

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1. 1
   Melt butter over medium heat. Once melted, reduce heat and add flour (equal amount to the butter) all at once, stirring to form a smooth paste (roux).
   ▶ ≈1:53
2. 2
   Cook the roux on low heat for about 2 minutes until it bubbles. Remove from heat and allow to cool completely.
   ▶ ≈2:24
3. 3
   Add bay leaf, cloves, garlic, and salt to milk to infuse flavor. Warm over medium heat until it just begins to steam, then remove from heat.
   ▶ ≈3:04
4. 4
   Strain the warm milk, then gradually pour it into the cooled roux. Pour about half first, whisking thoroughly to incorporate without lumps, then add the remaining milk and stir well.
   ▶ ≈3:56
5. 5
   Turn heat back to medium and bring the mixture to a gentle boil, stirring occasionally. After reaching a boil, cook for a maximum of 2 minutes until you have a thin, smooth béchamel that coats a spoon.
   ▶ ≈4:38
6. 6
   Taste the béchamel and adjust salt if needed for a light, balanced flavor. Remove from heat, add drained canned corn (about 600g or more to taste), and mix well.
   ▶ ≈5:13
7. 7
   Use an immersion blender to purée the entire mixture until smooth and velvety.
   ▶ ≈5:49
8. 8
   Pass the blended mixture through a fine sieve into another pot, pressing gently with a spoon to extract all the smooth purée while discarding the pulp and corn skins.
   ▶ ≈6:28
9. 9
   Reheat the soup over medium heat. Add 50–100 ml of heavy cream (or milk for a lighter version) to adjust consistency to your preference. Add 1–2 tablespoons of cream, salt, and freshly ground white pepper to balance the sweetness of the corn.
   ▶ ≈7:21
10. 10
    Taste and adjust seasoning with salt, cream, and white pepper as needed until perfectly balanced. Serve in warmed bowls, garnishing with reserved corn kernels, fresh chives, or a sprinkle of white pepper if desired.
    ▶ ≈9:33