Crispy and Creamy Harmony: Nurungji Cream Soup
A Delightful Start: Nurungji Cream Soup Recipe
Experience the delightful crunch of nurungji within a velvety smooth soup! This nurungji cream soup is perfect as a hearty breakfast or a comforting snack. Begin your day with warmth and deliciousness using this special recipe from “Sesangui Modeun Recipe” (All the Recipes in the World) by “Mangaerecipe”.
Essential Ingredients
- 30g unsalted butter
- 30g all-purpose flour
- 2.5 cups milk (using a standard paper cup for measurement)
- 1 slice cheddar cheese
- 60g nurungji (scorched rice)
- 1/6 tsp chicken stock
- Pinch of salt
- Pinch of black pepper
- Pinch of parsley flakes
Cooking Instructions
Step 1
First, heat a pot over low heat and melt the unsalted butter. Once the butter is fully melted, add the sifted all-purpose flour. Stir continuously to prevent lumps and cook for about 1-2 minutes to create a roux. This equal ratio of butter to flour forms the base for our creamy soup.
Step 2
Gradually add the milk to the roux, not all at once, but in 2-3 additions. Use a whisk or spatula to quickly mix and dissolve any lumps, ensuring a smooth base. Once the milk is fully incorporated, continue to simmer over low heat, stirring gently, until the soup thickens to your desired consistency. This step is crucial for achieving the perfect soup texture.
Step 3
As the soup thickens, add the sliced cheddar cheese and stir until it melts completely, blending into the soup. Stir in the chicken stock, then season with salt and pepper to your taste. This step completes the savory and flavorful profile of the cream soup.
Step 4
Finally, add the crushed nurungji to the soup and simmer for a little longer. The nurungji will absorb some of the soup’s liquid, becoming soft yet retaining a pleasant chewiness. Garnish with a pinch of parsley flakes for a final touch. Your delicious, creamy nurungji soup is now ready to be enjoyed warm!
