Wineshark Cooking Class - Thick Corn Soup 巧達玉米濃湯

Ingredients (for 4):

• Onion - 1.5 
• Celery - 4 stalks
• Carrot - 1.5
• Corn - 1 can
• Milk - 200 ml
• Corn starch - 1 tbsp
• Water - 2 tbsp

Procedures:

1. Cut the onion into quarters.

2. Cut the celery into sections.

3. Cut the carrot into sections.

4. Heat the pot with oil at medium level, and then put the carrot, celery and carrot in. Cover with lid.

5. Cook until steam seeps out, then lower the heat. Continue to cook for another 40 minutes. Then remove the vegetables and cut into small pieces.

6. Put the vegetable back into the pot, and then pour in the corn. 

7. Pour in the milk, then cook until boiling.

8. Mix the corn starch with water.

9. Pour the starch mixture into the soup and stir well. Season with salt and serve.