Creamy Corn Velouté

Instructions

1. 1

   In a large saucepan, melt the butter over medium heat.

   Tip: Stir occasionally to prevent burning.

2. 2

   Add the onion and garlic and sauté until the onion is translucent.

   Tip: Be careful not to burn the garlic.

3. 3

   Add the paprika, salt, and black pepper and stir to combine.

   Tip: Cook for 1-2 minutes, until the spices are fragrant.

4. 4

   Add the corn kernels and stir to combine.

   Tip: Cook for 2-3 minutes, until the corn is slightly tender.

5. 5

   Add the broth and bring to a boil.

   Tip: Reduce the heat to low and simmer for 10-15 minutes, until the corn is tender.

6. 6

   Use an immersion blender to puree the soup until smooth.

   Tip: Alternatively, you can transfer the soup to a blender and blend in batches.

7. 7

   Return the soup to the saucepan and add the heavy cream and milk.

   Tip: Stir to combine and heat over low heat until the cream is heated through.

8. 8

   Taste and adjust the seasoning as needed.

   Tip: Add more salt, pepper, or cayenne pepper to taste.

9. 9

   Serve hot, garnished with fresh cilantro.

   Tip: You can also serve with a dollop of sour cream or a sprinkle of paprika, if desired.