New recipes

Corn soup

Corn soup

  • 1 celery root
  • 1 medium onion
  • 1 tablespoon and a half of butter
  • 1 half teaspoon of dried thyme
  • 1 tablespoon flour
  • 3 cups milk 1%
  • 1 medium potato cleaned and cut into small cubes
  • 3 green onions
  • 2 cups frozen corn
  • chopped chives and / or parsley
  • Salt and pepper to taste

Servings: 4

Preparation time: less than 60 minutes

RECIPE PREPARATION Corn soup:

Remove the leaves from the celery root and set aside. Cut the celery and onion. Heat the butter in a saucepan over medium heat. Add celery (not the leaves), onion and thyme. Stir until the vegetables start to turn brown, then sprinkle the flour over the vegetables and stir for a few more minutes. Pour the milk, add the potato and let it boil, stirring constantly so that it does not burn. Boil until the potatoes become tender but not soft, about 10 minutes. Meanwhile, chop the celery leaves, cut off the ends of the green onions and cut them into thin slices. When the potatoes have become tender, add the corn, green onions and celery leaves, keep on the heat until boiling and then serve :)

Tips sites

1

This soup is an excellent source of calcium that is needed to maintain healthy teeth and bones


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  • & ltp & gt & lta href = & quothttps: //bonduelle.ro/produs/conserva-porumb">1 preserve (340 g) Sweet corn grains Bonduelle & lt / a & gt & lt / p & gt
  • & ltp & gt1 carrot & lt / p & gt
  • & ltp & gt1 parsley root & lt / p & gt
  • & ltp & gt1 celery piece & lt / p & gt
  • & ltp & gt1 fir praz & lt / p & gt
  • & ltp & gt1 onion & lt / p & gt
  • & ltp & gt2 garlic puppies & lt / p & gt
  • & ltp & gt2 red & lt / p & gt
  • & ltp & gt4-6 slices of ham / bacon & lt / p & gt
  • & ltp & gt2 tablespoons olive oil & lt / p & gt
  • & ltp & gtC & ampacircteva peppercorns & lt / p & gt
  • & ltp & gt1 bay leaf & lt / p & gt
  • & ltp & gt1 teaspoon dried oregano & lt / p & gt
  • & ltp & gt1 hot peppers & lt / p & gt
  • & ltp & gt100 ml. sm & ampacircnt & ampacircnă & lt / p & gt
  • & ltp & gt4 tortilla & lt / p & gt
  • & ltp & gt1 green parsley link & lt / p & gt
  • & ltp & gtSalt to taste & lt / p & gt

The vegetables are cleaned. Carrot, celery, parsley root and leek are cut into large pieces and put in a pot, together with pepper, 1 teaspoon of salt and bay leaf. Cover with 2 l of water and cook over medium heat until the vegetables are soft (about 30 minutes). Strain and keep the soup. It should result in about 1.5 liters of clear vegetable soup.

Corn in a box, sprinkled with tomatoes, oregano and half the soup, mix well in a blender.

Fry the ham slices in 2 tablespoons of oil, then take them out of the pan. & Icircn the fat left by the ham is finely chopped onion. Add the finely chopped garlic and chopped hot pepper, cook for 1 minute.

Add the mixture from the blender and the rest of the clear soup. Bring to a boil, then add the corn from the second can and bring to a boil. Add sm & acircnt & acircna and chopped green parsley. It matches the salt.


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

Corn cream 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 you reach the desired consistency.
Serve with bread croutons, breadsticks or whatever you like.


Creamy fish soup with corn

Creamy fish soup with corn. You probably haven't made a soup like this before. The recipe borrowed from the Americans is very easy to make and the result is delicious. The light and creamy soup will please the whole family.

1. Fry the bacon over medium heat. Then take it out on a plate and, when it has cooled, break the small pieces.

2. Place the chopped onion over the fat in the bacon and leave it on the fire for 3-5 minutes, stirring often.

3. Then add some of the water to the pot and, while it is boiling, clean the bottom of the pot with a wooden spoon so that the remains of the bacon leave its taste.

4. Add the remaining water and potatoes. Bring to the boil, then turn the heat to medium and leave for 5-7 minutes until the potatoes are partially done.

5. Add the fish and corn and leave until both the fish and the potatoes are done.

6. Mix the cream with the flour, then put it in the pot. Add the parsley, salt and pepper and stir until the soup becomes thicker. Then turn on low heat and leave for another 5 minutes.


Mexican corn soup & # 8211 recipe

Soups are among my favorite dishes due to the fact that they are so versatile and easy to make & ndash there are so many ways you can change a soup recipe to make it to your liking! A large bowl of hot soup is the perfect solution on a cool autumn or winter day, and cold soups like gazpacho are ideal on hot summer days! If you are among those who think that soups are boring, then let me convince you with this corn soup full of Mexican flavors, which is not boring at all! And in addition, maize it is a very good source of fiber.

Mexican corn soup, also known as elope soup, elope cream or corn cream it is an essential part of Mexican cuisine because it combines its most representative flavors in a simple and delicious dish, loved by both young and old, on the territory of Mexico but also outside it!

This soup is made from corn kernels that were baked in the pan before being stewed with milk and coriander. At the end we add your favorite toppings and specific spices!

The combination of sweet corn, creamy dairy and spicy taste of hot pepper is absolutely wonderful and is loved even by children!

Even if the origins of this soup are not very clear, one thing is certain: the "love story" between corn and Mesoamerican crops dates back thousands of years, from the time when indigenous peoples cultivated and cooked corn, turning it into what we might call today. & ldquopredecessor of street food & rdquo & ndash Delicious, fast and easy to serve dishes, created when there were no streets.

Mexican corn soup is a very fragrant summer dish, reminiscent of corn cobs cooked in Mexico at street food kiosks. This soup is prepared with sour cream and lime and a lot of Cotija cheese on top and served with jalapeno and bacon.

Because it is so versatile, corn soup can be prepared at home and improved to your liking.. You can adjust the amount of chili, garlic or cumin, you can make it gluten free if you choose to serve it without tortilla or nachos, you can use poblano peppers instead of jalapeno in case you want less spice or you can add even more powder. chili and paprika for a more intense flavor! You can even get a "smoky" aroma if you put corn cobs on the grill, instead of baking the beans in the pan. Regardless of how you choose to change the recipe, it should be mentioned that, like any other soup, Mexican corn soup can be frozen and then thawed every time you feel like a serving.

And because this corn soup is an authentic Mexican delicacy, I decided to include it in this month's challenge to & lsquoveganize & rsquo famous Mexican cuisine. The vegan version of this soup is full of Mexican flavors, and the jalapenos give it the perfect amount of spiciness. Serve a hot portion of soup with coriander, jalapenos and vegan cream cheese and don't forget to sprinkle a little bacon made of tofu on top!


Ingredients for corn cream soup recipe

  • 300g corn (frozen in my case)
  • 200ml chicken soup or water plus spice
  • 1 carrot
  • 1 potato
  • 1 onion
  • 1/4 celery
  • 2 cloves garlic (optional)
  • 40g butter
  • 100ml cream for cooking
  • 200g bacon
  • hot peppers (optional)
  • salt pepper

If you use fresh corn, boil it, then cut the grains and weigh 300 grams.

Peel the vegetable soup, cut it into pieces and then harden it well in butter, at the end add the garlic and leave for another minute then fill with the soup and let it boil. Don't forget the potato boils faster so add it towards the end.

If you use boiled or canned corn, add it when all the vegetables are cooked, if you use frozen, add it together with the vegetables.

When the vegetables have boiled, strain them with water and mix them, adding little by little the liquid in which they boiled until you get a cream to the density you like. Then add the sweet cream and season with salt and pepper.

Separately fry the sliced ​​bacon, prepare the croutons (you can find the recipe here) or simply fry a few slices of bread.

Serve hot soup with pieces of bacon on top, hot peppers and of course Parmesan :)

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.


Corn and Pumpkin Soup

Corn and pumpkin soup it is ideal for a winter lunch, full and tasty.

I can't say that corn has always been my favorite. I remember the summers when my family boiled corn and gnawed it greedily until there was not a single grain left. I didn't like it at all. I tried several times to make friends with his taste, but I didn't succeed and I gave up. But, a few years ago, I started eating it with great pleasure. Into the salads and in soups it is great, and the ripe corn is simply divine.

Today I propose a corn soup recipe very tasty, ideal for the cold season. The simpler it is, the faster it disappears from the plate.

Of course I used, this time too, the delicious SunFood cans. SunFood sweet corn is preserved by traditional methods and does not contain food additives.


Mexican corn soup & # 8211 recipe

Soups are among my favorite dishes due to the fact that they are so versatile and easy to make & ndash there are so many ways you can change a soup recipe to make it to your liking! A large bowl of hot soup is the perfect solution on a cool autumn or winter day, and cold soups like gazpacho are ideal on hot summer days! If you are among those who think that soups are boring, then let me convince you with this corn soup full of Mexican flavors, which is not boring at all! And in addition, maize it is a very good source of fiber.

Mexican corn soup, also known as elope soup, elope cream or corn cream it is an essential part of Mexican cuisine because it combines its most representative flavors in a simple and delicious dish, loved by both young and old, on the territory of Mexico but also outside it!

This soup is made from corn kernels that were baked in the pan before being stewed with milk and coriander. At the end we add your favorite toppings and specific spices!

The combination of sweet corn, creamy dairy and spicy taste of hot pepper is absolutely wonderful and is loved even by children!

Even if the origins of this soup are not very clear, one thing is certain: the "love story" between corn and Mesoamerican crops dates back thousands of years, from the time when indigenous peoples cultivated and cooked corn, turning it into what we might call today. & ldquo the predecessor of street food & rdquo & ndash delicious, fast and easy to serve dishes, created when there were no streets.

Mexican corn soup is a very fragrant summer dish, reminiscent of corn cobs cooked in Mexico at street food kiosks. This soup is prepared with sour cream and lime and a lot of Cotija cheese on top and served with jalapeno and bacon.

Because it is so versatile, corn soup can be prepared at home and improved to your liking.. You can adjust the amount of chili, garlic or cumin, you can make it gluten free if you choose to serve it without tortilla or nachos, you can use poblano peppers instead of jalapeno in case you want less spice or you can add even more powder. chili and paprika for a more intense flavor! You can even get a "smoky" aroma if you put corn cobs on the grill, instead of baking the beans in the pan. Regardless of how you choose to change the recipe, it should be mentioned that, like any other soup, Mexican corn soup can be frozen and then thawed every time you feel like a serving.

And because this corn soup is an authentic Mexican delicacy, I decided to include it in this month's challenge to & lsquoveganize & rsquo famous Mexican cuisine. The vegan version of this soup is full of Mexican flavors, and the jalapenos give it the perfect amount of spiciness. Serve a hot portion of soup with coriander, jalapenos and vegan cream cheese and don't forget to sprinkle a little bacon made of tofu on top!


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.


Traian Galleguillos Burcea recipe: cream corn soup with shrimp

"It's a dream," Chef Catalin Scarlatescu told him about the soup he made. "It's sensational," Chef Florin Dumitrescu added.

Wash and clean the vegetables, then the carrot, potato, Italian zucchini and baked beetroot are cut into cubes of about 5 5 mm or slightly larger.

In a saucepan put the vegetables to boil in water with a little salt and butter, during separate cooking time, in the above order: carrot, potato, zucchini.

Unfold the corn box, drain it through a sieve and pass it through a stream of water and let it drain.

In a hot pot put 30 gr butter together with the leek cut into small slices and cook over low / medium heat, then add the corn and sour cream to cover and let it boil. Season with a little salt and white pepper to taste.

In the pan with the tail, put water to heat with a little salt and let it boil. When it boils, soak the parsley and basil in it and for about 30 seconds, remove it with a whisk and put it in the metal bowl where we have ice water and let it cool for 5-7 minutes. After cooling, squeeze the greens very well and put them in the vertical blender together with the oil and blend until you get a liquid paste. We put the composition in a sieve with a gauze handkerchief and let it drain in the pan that we boiled the water (cleaned), then we pour it in the plastic container and keep it for decoration.

The green part of the onion is cut into strips. Break the celery leaves and put them in ice water and keep them for decoration.

After boiling the corn with sour cream, leeks and butter, pour the composition into a blender (keep a tablespoon of whole grains for cream soup), blend until you get a thick cream, then pass through a sieve, press and remove excess maize. Put back in the pan to be reheated before serving.

In the pan with water, boil the thawed, cleaned and washed shrimp, after which one part of them is cut into pieces, and the other part is kept a few for decoration.

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Mexican corn soup & # 8211 recipe

Soups are among my favorite dishes due to the fact that they are so versatile and easy to make & ndash there are so many ways you can change a soup recipe to make it to your liking! A large bowl of hot soup is the perfect solution on a cool autumn or winter day, and cold soups like gazpacho are ideal on hot summer days! If you are among those who think that soups are boring, then let me convince you with this corn soup full of Mexican flavors, which is not boring at all! And in addition, maize it is a very good source of fiber.

Mexican corn soup, also known as elope soup, elope cream or corn cream it is an essential part of Mexican cuisine because it combines its most representative flavors in a simple and delicious dish, loved by both young and old, on the territory of Mexico but also outside it!

This soup is made from corn kernels that were baked in the pan before being stewed with milk and coriander. At the end we add your favorite toppings and specific spices!

The combination of sweet corn, creamy dairy and spicy taste of hot pepper is absolutely wonderful and is loved even by children!

Even if the origins of this soup are not very clear, one thing is certain: the "love story" between corn and Mesoamerican crops dates back thousands of years, from the time when indigenous peoples cultivated and cooked corn, turning it into what we might call today. & ldquo the predecessor of street food & rdquo & ndash delicious, fast and easy to serve dishes, created when there were no streets.

Mexican corn soup is a very fragrant summer dish, reminiscent of corn cobs cooked in Mexico at street food kiosks. This soup is prepared with sour cream and lime and a lot of Cotija cheese on top and served with jalapeno and bacon.

Because it is so versatile, corn soup can be prepared at home and improved to your liking.. You can adjust the amount of chili, garlic or cumin, you can make it gluten free if you choose to serve it without tortilla or nachos, you can use poblano peppers instead of jalapeno in case you want less spice or you can add even more powder. chili and paprika for a more intense flavor! You can even get a "smoky" aroma if you put corn cobs on the grill, instead of baking the beans in the pan. Regardless of how you choose to change the recipe, it should be mentioned that, like any other soup, Mexican corn soup can be frozen and then thawed every time you feel like a serving.

And because this corn soup is an authentic Mexican delicacy, I decided to include it in this month's challenge to & lsquoveganize & rsquo famous Mexican cuisine. The vegan version of this soup is full of Mexican flavors, and the jalapenos give it the perfect amount of spiciness. Serve a hot portion of soup with coriander, jalapenos and vegan cream cheese and don't forget to sprinkle a little bacon made of tofu on top!