Creamy corn soup has a very delicate texture. It can be made from young cobs, frozen or canned grains, and added with herbs, croutons, bacon, or seafood for flavor. The soup turns out to be quite high in calories and is great for the cold season.
Delicate corn soup with shrimps
Hearty and light canned corn soup with chicken broth goes well with sweet shrimp meat. Separately, you can serve homemade crackers fried in a pan.
You will need:
- 500 g of canned corn;
- 500 ml 30% cream;
- 1.5 liters of chicken broth;
- 1 large carrot;
- 1 onion;
- 400 g of peeled shrimp;
- salt;
- 0.5 teaspoon of turmeric;
- vegetable oil for frying;
- parsley for decoration.
Peel the vegetables. Finely chop the onion and fry in heated vegetable oil until transparent. Then add the grated carrots to it. While stirring, cook everything together for 7 minutes. Put the corn in the pan, after draining the liquid from the jar. Simmer everything together for about 10 minutes.
Bring the chicken stock to a boil and add the toasted vegetables. Salt the soup and cook for another 10 minutes over moderate heat. Pour freshly frozen boiled shrimp with boiling water for a few minutes, then drain.
Pour the soup into the bowl of a food processor and beat until smooth. Return the soup to the pot, add the cream, turmeric, and shrimp. Bring the mixture to a boil, reduce heat, and simmer for 2-3 minutes. Pour the soup into bowls, garnish each serving with parsley.
To make the soup even more homogeneous, after beating in the food processor, rub it through a sieve.
Corn soup with parmesan and pepper
Serve this Mediterranean-style dish with a fresh ciabatta and a glass of chilled white wine. You will need:
- 300 g frozen sweet corn;
- 400 ml of milk;
- 1, 5 glasses of water;
- 1 sweet pepper;
- 50 g butter;
- 2 tablespoons of wheat flour;
- 40 g parmesan;
- salt;
- fresh thyme;
- freshly ground black pepper;
- 1 chili pepper.
For soup, choose milk of moderate fat content - about 2.5%. If you like a more delicate taste, replace half of the milk with cream.
Defrost the corn, place in a blender and mash. Put it in a saucepan, add water and bring the mixture to a boil over low heat. Fry the flour in butter until golden brown. Pour milk into the flour mixture, grind until smooth and heat to a boil. Pour the flour mixture into a pot of corn, stir and cook for about 10 minutes.
Rub the soup through a sieve, put it back on the stove. Pour the grated Parmesan into a saucepan, stir and cook for 5 minutes. Peel sweet peppers from seeds and cut very thinly. Grind thyme greens and chili peppers. Fry greens and peppers in a pan without oil.
Pour the soup into warmed bowls with a spoonful of toasted dressing in the center of each. Sprinkle the soup with freshly ground black pepper and serve.
