Corn Soup

Corn soup pairs well with numerous herbs, so its hard to miss the flavor. Its suitable for summer when served cold, and its also a great idea to spice up leftover soup dishes.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 45 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 1 piece Onion, raw

  • 2 spoons Butter, salted

  • 1 pod Garlic, fresh

  • 1 teaspoon Salt, table

  • 3 pieces Tomato, red

  • 2 l Soup base, chicken, cube

  • 1 piece Spices, bay (leaves)

  • 250 g Corn, yellow, in brine

  • 0.5 teaspoons Spices, pepper, black

  • 150 ml Sour cream

  • 1 teaspoon Spices, coriander - seeds

Steps

  1. Finely chop the onion, garlic, and cilantro. Submerge the tomatoes in boiling water for a few minutes and remove their skins. Dice them finely, drain the corn, and rinse it in a colander.

  2. In a larger pot, melt the butter and add the onion. Sauté the onion until it starts to break down, then add the garlic and tomatoes. Cook on moderate heat for about ten minutes, stirring the mixture occasionally. Pour in the soup base, add the bay leaf, and sweet corn. Wait for it to boil, reduce the heat, and simmer for 30 minutes.

  3. Remove the bay leaf and blend the soup with an immersion blender to create a creamy mixture. Return the pot to the heat, stir in the sour cream, and wait for it to boil. Stir the soup several times with a whisk to eliminate lumps. Serve in bowls, then sprinkle the soup with chopped cilantro.

Nutrition Information (Per 100g)

  • Calories: 73.05 kcal
  • Fat: 2.99 g
    • Saturated Fat: 1.87 g
  • Carbohydrates: 9.35 g
    • Sugars: 2.24 g
  • Protein: 1 g
  • Fiber: 1.12 g

Advice

You can also garnish it with parsley, corn kernels, and serve it with fresh homemade bread as a side. Corn soup is also good when served cold, offer it with sour cream, grated cheese…