Traditional recipes

Cream of corn soup

Cream of corn soup

A different soup, it can be delicious or make you try something else, it depends on the taste, I really liked it.

  • 1 medium onion
  • 1canned corn (300 grams)
  • 30g butter
  • 2 milk dogs
  • 120 ml liquid cream
  • salt, ground white pepper, nutmeg to taste (I put black pepper and enough nutmeg and it changed the color of the soup)
  • 50g pumpkin
  • 1 teaspoon grated lemon peel
  • 1 tablespoon flour

Servings: 3

Preparation time: less than 60 minutes

RECIPE PREPARATION Corn cream soup:

Finely chop the onion and put it in butter. Add the drained corn kernels and leave to chew for about 2 minutes. Add a tablespoon of flour, cook a little and quench with milk and whipped cream. Add the grated pumpkin and let it boil for about 20 minutes, chewing from time to time that they tend to stick to the bottom of the pan. .
Stop a few tablespoons of vegetables in the soup, and put the rest in a blender and make pasta.

If necessary, thin it with a little milk. Add the stopped vegetables, season and cook for about 5 minutes.
Yes ... ready soup! Just good to eat :) Good appetite!

Tips sites

1

after removing from the heat, put a piece of butter on top, so as not to form a crust.


Cream corn soup with onion. A Romanian recipe

While the Americans, big lovers of cream soups, prepare this soup with canned corn, in our markets they are full from summer to late autumn, with golden cobs. So it would be a shame not to prepare a delicious soup with fresh corn. Here is a delicious recipe with onions!
  • 1 onion, finely chopped
  • 6 corn cobs
  • 150 grams of unsalted butter
  • 600 ml of vegetable soup
  • 250 grams of cream

Peel the corn and leaves, then remove the berries from the cobs. Put the corn kernels in a saucepan, along with the finely chopped onion and a few tablespoons of butter. Add vegetable broth when the onion becomes translucent.

Next step: wait for it to boil, and then let it cool for 20 minutes. Add salt and pepper to taste, and put everything in a blender. Mix the soup well, then add the cream.


Cream of corn soup

Cream of corn soup
I like cream soups, and over time I have prepared all kinds of soups. vegetable cream soup, parsnip cream soup, but by far this cream of corn soup is my favorite.
It's tasty, fragrant, fine, I can't believe I haven't tried it yet !! I don't think I would have done it even now if I hadn't received the challenge Sun Food to prepare a recipe with sweet corn, a healthy preserve that I personally enjoy as such.

Corn Cream Soup-Ingredient

2 servings
250g canned sweet corn Sun Food
1 onion
1 carrot
2 potatoes
1 celery stalk
1 zucchini
100 ml sweet cream
2-3 tablespoons olive oil
salt
pepper

Cream of corn soup- Preparation

Vegetables washed, cleaned and cut into small cubes are cooked for 2-3 minutes in olive oil. Add a pinch of salt and about 500 ml of vegetable soup or hot water.
Boil over medium heat until vegetables are tender.

Add the canned corn, water if it has dropped too much and boil for about 15 minutes.
Drain the juice, put the vegetables in a blender and mix until a fine paste is obtained.
Add the sweet cream, adjust the taste of salt and pepper, and if the soup is too thick, add more of the stopped juice until it reaches the desired consistency.
Serve with bread croutons, breadsticks or whatever you like.


Start by cleaning the corn from the cobs. If you have never done this before, first remove the leaves that surround it, then cut with a knife, as if removing the apple from the back.

Put the oil and onion with the garlic in a pan with high walls. Leave for 3, 4 minutes.

Meanwhile, peel the potatoes and cut them into cubes. Add them to the pan with salt and pepper. Cover with a tree and let them soften. About 5 minutes. Add the corn.

Now is the time for everything to boil. So add milk and vegetable soup (or water, if you don't have one). Keep on the fire until the potatoes are done.

Put the soup in the blender and make the cream.

Serve hot, garnished with finely chopped green onions. You can also put whole grains of corn and paprika for more color.


Cream corn soup

In the US I ate corn chowder (corn cream soup), but it didn't turn my back on me. For a few days now, I've been thinking about doing it the way I think I would like it. From a few simple ingredients I came up with a delicious soup.

Ingredient:

  • 250-300g sweet corn (I used frozen organic corn)
  • 1 large slice of celery
  • 2 medium white potatoes
  • 1 onion
  • 150-200ml chicken base soup
  • a few strands of onion (optional)
  • salt (optional)

Method of preparation:

  1. I let the corn thaw.
  2. I peeled the celery, onion and potatoes. I boiled the vegetables with the corn.
  3. When the vegetables were cooked, I mixed them in a blender with the chicken soup (it was just the water in which the chicken was boiled) and with a little water in which they boiled. Add water depending on the consistency you want.
  4. I obtained the soup obtained through a sieve so as to remove the husks of the corn kernels and to obtain a fine cream.
  5. At the end I added a pinch of salt and a few sprigs of chopped onion.

The soup was very fine and unexpectedly tasty.

Other cream soups you might like:

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I am Flavia, mother, wife, daughter, friend, full-time job owner and blog author.

I've been a dynamic man since I know myself, curious, who likes challenges. And so far, I've had a few.

I started writing on noidoisibebe.ro in 2015. Things went further than I thought I could go and, in 2021, I decided it was time to make a change, noidoisibebe.ro to become flaviahirișcău.ro. I needed a space and a name to represent me as I am today.

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Soups and creams

When we have a tool like Thermomix, the range of dishes can become huge. One of the most interesting options we are presented with is to prepare soups and creams. In this space you will find recipes with ingredients, preparation times, preparation process and a long etc. Details and tips that will make our daily lives much easier in our kitchen with the preparation of recipes with ours Thermomix. Another example that this gadget can be very helpful is the wide variety of options it offers us.


From the origins - corn soup

Good thing I grew up in the country! I played in the warehouses, in the garden, in the barn, like any child without a tablet and the internet. My parents grow corn every year, and I vividly remember the reprimands I received for trying to get rid of the work I needed after my father brought it to the yard. It's as if I still hear: "But it's good for food!". To be honest, my corn is very peaceful, I often made popcorn in a cauldron, boiled, baked corn and polenta was the order of the day.

This week I approached the taste of childhood slightly differently and made a corn soup, creamy and flavorful, enriched with cheddar cheese and some bacon.

I melted a cube of fatty butter in a saucepan, over which I put a few strips of bacon.

After it wrinkled a little, I took it out of the butter and set it aside. I put a finely chopped onion in the pan, over which I sprinkled pepper, dried thyme and salt.

After it became glossy, over the onion I added a potato cut into small cubes, and let it cook for 2 minutes.

Unfortunately, the time for fresh corn is over, so I took a can of sweet corn from the supermarket and poured it into a glass. Then I put the juice in which the corn sat in the pan on the fire. I added a little more water and let it boil over medium heat until the potatoes have penetrated.

After they boiled, I added a few tablespoons of corn kernels and let them cook for another 3-5 minutes.

I turned off the heat, let it cool for a few minutes, then transferred the food to a large bowl. Using the vertical blender, I made a thick cream that I put back on low heat and added 3 tablespoons of grated cheddar.

I mixed well and kept the pan on the fire until the cheese was completely melted.

At the end I added the bacon strips to the bowl. It is a very consistent and delicious soup, which is consumed immediately. It crusts pretty quickly.

Text & Photo: Christmas aura

* Some of the dishes used by Aura Christmas are part of the Casual Cook range,
available in Auchan and on eMAG.


Sorin Cristian Nidelea recipe: Mussel cream soup

Heat a little olive oil in a large soup pot and lightly fry the ribs until golden. Add the soup, celery, garlic, potatoes and bay leaves and cook over low heat for 15 minutes, having be careful not to color the onion. Meanwhile, carefully remove the corn kernels from the cobs with a knife. Throw the beans in the pot, add the thyme and chicken soup and cook for about 20 minutes.

Meanwhile, put a pan with a lid on a high heat. When it has warmed up, add the shells and a little water, then cover the pan. Let the shells steam for a few minutes, until they open. Put a sieve over the soup pot and pour the shells into the sieve, taking care that the liquid reaches the pot, throw the closed shells. hot, parsley and a little lemon juice.

Put in the blender half of the contents of the soup pot, without the bay leaves and turn it into puree. Pour the mixture back into the soup pot, add the sour cream, and heat it and season to taste.
I serve soup with an Australian white wine, Chardonnay.

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From the origin & # 8211 corn soup

Good thing I grew up in the country! I played in the warehouses, in the garden, in the barn, like any child without a tablet and the internet. My parents grow corn every year, and I vividly remember the reprimands I received for trying to get rid of the work I needed after my father brought it to the yard. I still seem to hear: & # 8222But good food! & # 8221. To be honest, my corn is very peaceful, I often made popcorn in a cauldron, boiled, baked corn and polenta was the order of the day.

This week I approached the taste of childhood slightly differently and made a corn soup, creamy and flavorful, enriched with cheddar cheese and some bacon.

I melted a cube of fatty butter in a saucepan, over which I put a few strips of bacon.

After it wrinkled a little, I took it out of the butter and set it aside. I put a finely chopped onion in the pan, over which I sprinkled pepper, dried thyme and salt.

After it became glossy, over the onion I added a potato cut into small cubes, and let it cook for 2 minutes.

Unfortunately, the time for fresh corn is over, so I took a can of sweet corn from the supermarket and poured it into a glass. Then I put the juice in which the corn sat in the pan on the fire. I added a little more water and let it boil over medium heat until the potatoes have penetrated.

After they boiled, I added a few tablespoons of corn kernels and let them cook for another 3-5 minutes.

I turned off the heat, let it cool for a few minutes, then transferred the food to a large bowl. Using the vertical blender, I made a thick cream that I put back on low heat and added 3 tablespoons of grated cheddar.

I mixed well and kept the pan on the fire until the cheese was completely melted.

At the end I added the bacon strips to the bowl. It is a very consistent and delicious soup, which is consumed immediately. It crusts pretty quickly.

Text & Photo: Christmas aura

* Some of the dishes used by Aura Christmas are part of the Casual Cook range,
available in Auchan and on eMAG.


Ingredients for the recipe Two-color corn cream & icircn soup with smoked popcorn and coriander foam:

  • 4 pcs. sweet corn boiled & icircntreg and vacuumed
  • 500 gr sweet corn grains
  • 100 gr butter
  • 4 cloves of garlic
  • 2 pcs. shallots onion
  • 1 l hot water
  • 1 l milk
  • 50 ml of olive oil
  • paprika
  • paprika
  • 50 ml of sunflower oil
  • 100 gr corn kernels for popcorn
  • 50 gr coconut oil
  • salt and pepper
  • 2-3 casseroles of coriander
  • 1 l cold water with ice
  • 10 gr soy lecithin
  • 2 pieces of charcoal for smoking popcorn
  • edible flowers
  • sorrel and pea microplants

Ingredients for the recipe Two-color corn cream & icircn soup with smoked popcorn and coriander foam:

  • 4 pcs. sweet corn boiled & icircntreg and vacuumed
  • 500 gr sweet corn grains
  • 100 gr butter
  • 4 cloves of garlic
  • 2 pcs. shallots onion
  • 1 l hot water
  • 1 l milk
  • 50 ml of olive oil
  • paprika
  • paprika
  • 50 ml of sunflower oil
  • 100 gr corn kernels for popcorn
  • 50 gr coconut oil
  • salt and pepper
  • 2-3 casseroles of coriander
  • 1 l cold water with ice
  • 10 gr soy lecithin
  • 2 pieces of charcoal for smoking popcorn
  • edible flowers
  • sorrel and pea microplants


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