Ingredients
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6 corncobs, or 600 g frozen corn kernels
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2 medium carrots, 10 cm length
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1 medium onion
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Vegetable oil
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1 l cold water
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For serving:
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grated parmesan
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chopped parsley leaves
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sour cream
Directions
You may cook creamy corn soup with fresh corn in summer as well as with frozen corn kernels at any time of the year. The only important thing is that corncobs should be tender with soft kernels. If corncobs are too hard, then kernels have a too hard outer layer which is difficult to blend into a smooth consistency.
The soup is tender, bright yellow and sweet. The taste depends on corn sweetness, so sometimes you may end up with dessert soup 🙂
Delicious and joyful! And easy as well since only 3 ingredients are included!
I recommend you try! Enjoy!
For dairy-free and vegan version please omit cheese and sour cream when serving.
Today's visits: 1.
Steps
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1
Done
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Wash the cobs and cut down the side of each corncob to remove the kernels. |
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2
Done
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Peel and cut the carrots and onion into small cubes. |
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3
Done
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Warm some olive oil in a pot, add the carrots and onion, cook until transparent over medium heat (about 2 min). |
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4
Done
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Add the corn kernels, cook together for a couple of minutes. |
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5
Done
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Add cold water and salt. Increase heat and bring to a boil. Reduce heat to medium low and simmer for 45-60 min uncovered. The cooking time depends on corn itself: frozen corn will cook faster. Remove foam, if any. |
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6
Done
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Use a food processor or blender to blend the mixture until smooth. (It may be challenging for a stick blender to blend skins). How to serve: Serve with sour cream. Sprinkle with grated Parmesan and chopped parsley leaves. How to keep: Can be kept refrigerated for 2-3 days. |
