Hokkaido Milk Soup
The gentle, warming soup that showcases Hokkaido's extraordinary dairy — corn, potato, and onion in rich fresh milk.
⏱️ Prep: 10 min🍳 Cook: 25 min
Ingredients
| 2 cups (480ml) | whole milk | |
| 2 cups (480ml) | chicken stock | |
| 2 medium | potatoes, diced small | |
| 1 | ear of corn (kernels cut off, or 1 cup canned) | |
| 1 medium | onion, diced | |
| 2 tablespoons | 30 ml | butter |
| — | salt and white pepper to taste | |
| — | fresh parsley, chopped |
Instructions
- Melt butter in a medium saucepan over medium heat. Add onion and cook for 6-7 minutes until soft and translucent.
- Add potato and corn. Add chicken stock, bring to a simmer, and cook for 12-15 minutes until potato is very tender.
- Reduce heat to very low. Add milk and heat gently — do not boil. Simmer for 5 minutes.
- Season with salt and white pepper. Ladle into bowls and top with fresh parsley.