Tamagawa Salad

Ingredients

3 osaji olive oil
2 cups canned whole kernel corn, drained
5 shallots, minced
800 cc water
3 cubes vegetable consome soup mix
200cc cream
salt

Steps

1. Prepare consome soup. Mince shallots.
2. Heat olive oil in a pot over medium-high heat. Sauté corn and shallots in the hot oil until soft, about 5 minutes. Add consome soup, cream, and salt. Reduce heat to low, and cook for 20 minutes.
3. Puree soup in an electric blender.
4. Put soup back in the pot and heat.

Reference

Allrecipes