Corn soup
Description
Perfect for lunch. This soup tastes very light and slightly unusual. I cooked it in a multicooker, which means I put all the ingredients in together and simmered them in "Stewing" mode for 90 minutes. One more thing—corn can be fresh or canned; if using canned, drain the juice and rinse the corn. The taste will vary slightly. There's one more secret—adding special herbs. Which ones? Read below in the recipe.
Instructions
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Step 1
1. I hesitated for a long time about making this soup, but that was a mistake. With a multicooker, it takes only an hour and a half. I decided to use chicken for the meat to further reduce the cooking time.
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Step 2
2. Rinse the corn with boiled water (to remove the juice). You can use fresh or frozen corn if you prefer. I like using canned corn because it has a slightly different taste. Place the meat and vegetables into the multicooker bowl, then add salt and spices. Saffron goes very well with the flavor of corn in the soup, so I highly recommend adding it.
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Step 3
3. Pour hot water over all the ingredients up to the mark, close the lid, and set the "Stewing" mode for 90 minutes. Now you can attend to your own affairs, while the modern appliance takes care of the soup.
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Step 4
4. While the soup is cooking, beat two eggs in a bowl. Ten minutes before the soup is ready, pour the eggs in a thin stream while constantly stirring.
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Step 5
5. At this point, I add the herbs and bay leaf. Simmer for another 10 minutes and your soup will be ready!
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Step 6
6. When the soup has steeped a bit, serve it hot.