How to make rose corn thick soup

Raw materials of French corn thick soup:

50 grams of cream, 50 grams of low-gluten flour, broth 1 liter, 200 grams of corn paste, appropriate amount of salt, appropriate amount of pepper and appropriate amount of milk.

French corn thick soup practice;

(1) Heat the pan with low heat, then put the cream in the pan and heat it with waste heat until it melts, then add the flour and stir fry.

(2) The thick feeling of corn thick soup is the effect of frying with flour and cream.

(3) When the flour has been fried and tastes delicious, prepare to add the boiled broth.

(4) At this time, use an egg beater to stir quickly and evenly.

(5) Cook it slightly over medium heat until it is medium thick.

(6) Filter out the precipitated particles in the cream soup with a strainer, and the taste will be smoother.

(7) The filtered cream soup is seasoned with corn sauce and appropriate amount of salt and pepper.

(8) Add milk and mix well before taking the pot, which is a pot of fragrant corn thick soup.