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Corn soup
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Corn soup

30 min4 serv.20 февр. 2026 г.

Description

This soup is best prepared during the season of young corn, when it is sweet, juicy, and the kernels are still firm and not bitter. If necessary, you can use older corn, but then add more spices. Canned corn also works well. The soup is light, nutritious, and delicious. Serve hot.

Instructions

  1. 1

    Step 1

    Step 1

    1. First, wash the corn cobs, place them in boiling water, and cook for 10–15 minutes (depending on the size and maturity of the cob).

  2. 2

    Step 2

    Step 2

    2. Remove the corn and let it cool, then cut the kernels off the cob with a knife or by hand.

  3. 3

    Step 3

    Step 3

    3. Leave a few grains whole, mix the rest with a small amount of water and blend in a blender.

  4. 4

    Step 4

    Step 4

    4. In a saucepan or pot, heat the vegetable oil, add chopped green onions, and sauté until translucent.

  5. 5

    Step 5

    Step 5

    5. Add the corn paste to the onion, mix and heat for 1-2 minutes.

  6. 6

    Step 6

    Step 6

    6. Pour water or milk (as desired) into the corn mixture.

  7. 7

    Step 7

    Step 7

    7. Bring the mixture to a boil, add salt and ground pepper to taste, and cook for a few minutes.

  8. 8

    Step 8

    Step 8

    8. Mix the flour with a small amount of water and slowly pour it in a thin stream into the saucepan.

  9. 9

    Step 9

    Step 9

    9. Serve the soup immediately after cooking, garnished with ground pepper or fresh herbs.