Corn Soup

Ingredients

Preparation

1. Boil corn until kernels are easily crushed by hand and separate each from the bunch.
2. Close the juice cap and the lever and fill the chamber with milk.
3. Extract corn and onions alternately using your Hurom juicer.
4. When putting the last ingredients in, place the lever in a half-open position to release the compressed pulp.
5. Pour juiced corn milk into a pot and boil it over medium heat while continuously stirring.

Tip

In case you choose to use canned corn, it is better to use it after drying on a sieve.