Corn creamy soup


Corn creamy soup

Vegetable soups are made by cooking vegetables, grinding them and then continuing to cook with whipping cream until the water is drained, becoming thick. Vegetable soups are extremely popular in Western cuisine, such as tomato soup, mushroom soup, carrot soup, zucchini soup, broccoli soup, onion soup, etc. These soups are often eaten as an appetizer, or snack at breakfast. For the corn soup today I use potato as a base; celery, onions, carrots for sweet taste; and especially the aroma, sweetness from corn makes the dish accent.

  • 1 onion
  • 2 sticks celery
  • 1 potato
  • 1 carrot
  • A little cilantro
  • 1 corn
  • 5tbsp olive oil
  • 2-3cloves glaric
  • Some mixed aromatic leaves
  • A little chili powder
  • A little flour
  • 500ml vegetable broth
  • 50ml whipping cream
  • 1/2 tsp salt
  1. Dice potato, celery, onions, and carrots. Peel garlic, and keep the whole garlic. Chop onion leaves with cilantro and set aside. Separate corn kernels.
  2. Add olive oil to the pot, add garlic, onion, celery, aromatic leaves, and chili powder, stir gently until the onion begins to soften, add potatoes, carrots, cover with a little flour, and stir until the flour is lightly yellow.
  3. Next, add the broth. Stir gently. Boil. Then reduce the heat, cover the pot, continue boiling for about 20 minutes.
  4. When you see the potatoes are soft, add the corn and simmer for another 10 minutes until the corn is soft.
  5. Use a blender to blend the soup mixture, leaving only about 4 tbsp of potatoes, carrots, and corn to decorate. Then pour back into the pot, add whipping cream, stir gently, season with salt.
  6. Put in a bowl, place the mashed potatoes, carrots and corn and cilantro over the surface, sprinkle with pepper. Arrange 2 slices of toasted bread.
Recipe Notes
  • Dice potatoes and carrots to help speed up the cooking time.
  • If you don't have a blender, you can cook it thoroughly and use a spoon to grind it, but this way takes a bit of time.
  • If you have a small baby, you don't need to add chili powder. After the soup has cooled down, divide it into small portions and store in the freezer; before eating, heat it by steaming or using a microwave.
  • If you don't have enough time in the morning, you can prepare everything the night before, and warm up quickly in the morning.
  • How to cook the broth from vegetables: finely chop leek, carrot, onion, mushroom, thyme, and parsley, pour enough water in to stir easily. Bring to boil, then reduce heat to low, simmer for about 1 hour. Strain, take the broth to keep into the box to use. Cool compartment: 2-4 days (but also depending on the fridge, Ngoc's fridge has the bactericidal function, so the broth can be kept longer). Ice compartment: 1 month. This broth is used for soup, and this is sweet, rich without the use of sugar or seasoning.

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