Hello again! Hope you've all had a great weekend as I did. I made something simple yet again, and of course, since I enjoyed it, I'd like to share it with you, and this time, it's cream style corn and carrot soup.
It's very easy to make but it's also very healthy and delicious, so let's cook!
In this recipe I used:
3 cobs of corn
1 carrot
1 onion, chopped
2 cloves of garlic, chopped
salt and pepper
And again, if you've been following our recipe postings, you know that the first picture you see is that of the finished product to inspire you to cook.
I only added the carrot this time because I had one lying around at home that I did not want to go to waste, but you can just use pure corn.
To prepare the corn, hold the cob almost perpendicular to your cutting board and run your knife from top to bottom. Holding the corn almost perpendicular to the cutting board prevents the corn kernels flying everywhere and making a mess. Repeat the process until you have removed all the kernels from the cob.
Cut the carrot, if you are using one into small pieces as well.
To make the soup creamy, I blitz half of the amount in a blender for a few seconds and leave half of it unblended for texture. That way, I can still chew something and not just slurping the soup. Add just enough water to the corn mixture until the pieces are covered. Blitz for a few seconds.
The consistency should look like this after a few seconds. Set aside.
Heat a medium sized pot and add about a tablespoon of cooking oil. When hot, add your chopped garlic and onion. Stir for about a minute or so until you smell the aroma.
Add the portion that was not blended into the pot and stir for a couple of minutes.
After a couple of minutes, add the portion that was blended. If you think that it does not have enough water, you can add a little bit more. Bring it to a boil, paying attention to stir from time to time to avoid burning the bottom.
When it starts to boil, lower the fire and simmer for about 5-10 minutes, or until the corn and carrot is cooked. Season with salt and pepper. The natural sweetness of the corn and carrot should be evident.
Tip: If you want to make it even creamier, you can add 1 beaten egg in the last minute of cooking.
Turn off the heat and serve in a bowl. It is a meal on it's own, or you can have some bread with it. Happy cooking!
For more recipes, please go to this page.
Comments
Post a Comment