The latest recipes

Cream of corn soup

Cream of corn soup

Servings: -

Preparation time: less than 15 minutes

RECIPE PREPARATION Corn cream soup:

Put the butter in a pan and heat the bacon. When it has browned, take it out of the pan and here we heat the corn from the can. Add the finely chopped garlic and mix to blend the flavors - I left it bigger now because I wanted to test if I get the same result (if you remove it before blending the composition almost the same). Add sour cream and milk, and simmer for 2 minutes. We jump and set aside the fire. Pour into the blender and mix the composition. Put in a bowl and decorate with fried bacon, curry powder and chilli. Good appetite!


Cream corn soup with onion. A Romanian recipe

While the Americans, big fans of cream soups, prepare this soup with canned corn, in our markets they are full from summer to late autumn, with golden cobs. So it would be a shame not to prepare a delicious soup with fresh corn. Here is a delicious recipe with onions!
  • 1 onion, finely chopped
  • 6 corn cobs
  • 150 grams of unsalted butter
  • 600 ml of vegetable soup
  • 250 grams of cream

Peel the corn and leaves, then remove the berries from the cobs. Put the corn kernels in a saucepan, along with the finely chopped onion and a few tablespoons of butter. Add vegetable broth when the onion becomes translucent.

Next step: wait for it to boil, and then let it cool for 20 minutes. Add salt and pepper to taste, and put everything in a blender. Mix the soup well, then add the cream.


The coriander foam will be made by chopping the coriander, then scalding it in boiling water for 10 seconds. Drain and transfer to ice water, then process with a blender with a little cold water. Pass through a sieve, and the resulting sauce is mixed with soy lecithin and turned into a foam, using a vertical blender.

Serve the cream corn soup in two colors in a soup plate, placing the gabion soup on one side and the orange soup on the other side. Add smoked popcorn, coriander mousse and decorate with edible flowers and microplants.


Cream corn soup with onion. A Romanian recipe

While the Americans, big fans of cream soups, prepare this soup with canned corn, in our markets they are full from summer to late autumn, with golden cobs. So it would be a shame not to prepare a delicious soup with fresh corn. Here is a delicious recipe with onions!
  • 1 onion, finely chopped
  • 6 corn cobs
  • 150 grams of unsalted butter
  • 600 ml of vegetable soup
  • 250 grams of cream

Peel the corn and leaves, then remove the berries from the cobs. Put the corn kernels in a saucepan, along with the finely chopped onion and a few tablespoons of butter. Add vegetable broth when the onion becomes translucent.

Next step: wait for it to boil, and then let it cool for 20 minutes. Add salt and pepper to taste, and put everything in a blender. Mix the soup well, then add the cream.


Root cream soup

If you're out of ideas or food, don't run to the store yet. You better take a look in the fridge and see if you have some totally unpretentious roots at hand.

With celery, carrots and potatoes you will be able to create a good and creamy cream soup, which you will fall in love with. And which - I assure you - you will not eat only now, in the middle of the pandemic season, but anytime. It's so good. Especially since it's ready to say "I'm hungry!"

ROOT CREAM SOUP:

Ingredients for about 4 people:

* 1/2 celery (root)

* 1 tablespoon olive oil

* cream (one teaspoon for each plate)

1. Clean and wash the vegetables

2.Cut the onion and garlic into thin slices, and the other diced vegetables (the smaller they are, the faster they will boil)

3. Put a pot on the fire and melt a cube of butter in the olive oil, then sauté a little onion and garlic, followed by the other vegetables.

4. Add the milk over the vegetables and enough hot water to cover the vegetables with two fingers. Put the cube of soup and let everything boil

5.After the vegetables have boiled, turn everything into a cream using a vertical blender, add the rest of the butter and then season with salt and pepper. If the soup is too thick, add a little warm water until it has the consistency you are looking for and let it boil.

6. Serve the soup with a teaspoon of cream on each plate and with toast in olive oil


Start by cleaning the corn from the cobs. If you have never done this before, first remove the leaves that surround it, then cut with a knife, as if removing the apple from the back.

In a frying pan with high walls put the oil and onion with the garlic. Leave for 3, 4 minutes.

Meanwhile, peel the potatoes and cut them into cubes. Add them to the pan with salt and pepper. Cover with a tree and let them soften. About 5 minutes. Add the corn.

Now is the time for everything to boil. So add milk and vegetable soup (or water, if you don't have one). Keep on the fire until the potatoes are done.

Put the soup in the blender and make the cream.

Serve hot, garnished with finely chopped green onions. You can also put whole grains of corn and paprika for more color.


Vegetable cream soup

1. Wash the vegetables well and clean them. Cut the onion and fish and harden in butter.

2. Over it, add the rest of the diced vegetables and season with salt, pepper and paprika. Pour water over these and let it boil for a few minutes.

3. Meanwhile, the croutons are being prepared. Cut the bread slices into cubes and place them in a tray lined with baking paper. Bake for a few minutes, then remove and sprinkle with olive oil and crushed garlic. Bake for a few more minutes, until golden brown.

4. When the vegetables are cooked, remove them from the juice and put them in a blender. The obtained composition is placed in another pot, and over it is added little by little the water in which they boiled, until the desired consistency is obtained. Serve with croutons and finely chopped parsley.

5 / 5 - 1 Review (s)

Two Asian-inspired soups: corn cream soup & light egg soup

Today I don't feel like writing immortal stories, so I'll be brief: both in speech and in recipes. Because, in love with Asian food, I tried to give back to me in the kitchen one of the simplest and fastest soups in China: the egg one. Because this soup is not the only one I tried, I also add in the & # 8222package & # 8221 today the sweet corn cream soup that I prepared yesterday. This is a more complicated idea than egg soup (at first glance), but just as simple, in essence.

ASIAN EGG SOUP

You need about 1.5 liters of hot water, a green onion (or two) because that's its season, a little butter, 2 eggs, soy sauce and a few drops of lemon juice.

Melt the butter in a pot and put the water in which you dissolved a cube of chicken soup over the butter. Beat the eggs like an omelet and, when the water starts to boil, pour the egg into the pot, stirring constantly with a fork (to make & # 8222drench & # 8221). Cut the green onion into scales and add it to the soup, which you season with salt, pepper, just a little soy sauce and just as little lemon juice.


Vegetable cream soup

1. Wash the vegetables well and clean them. Cut the onion and fish and harden in butter.

2. Over it, add the rest of the diced vegetables and season with salt, pepper and paprika. Pour water over these and let it boil for a few minutes.

3. Meanwhile, the croutons are being prepared. Cut the bread slices into cubes and place them in a tray lined with baking paper. Bake for a few minutes, then remove and sprinkle with olive oil and crushed garlic. Bake for a few more minutes, until golden brown.

4. When the vegetables are cooked, remove them from the juice and put them in a blender. The obtained composition is placed in another pot, and over it is added little by little the water in which they boiled, until the desired consistency is obtained. Serve with croutons and finely chopped parsley.

5 / 5 - 1 Review (s)

Sorin Cristian Nidelea recipe: Mussel cream soup

Heat a little olive oil in a large soup pot and lightly fry the ribs until golden. Add the soup, celery, garlic, potatoes and bay leaves and cook over very low heat for 15 minutes, having be careful not to color the onion. Meanwhile, carefully remove the corn kernels from the cobs with a knife. Throw the beans in the pot, add the thyme and chicken soup and cook for about 20 minutes.

Meanwhile, put a pan with a lid on a high heat. When it has warmed up, add the shells and a little water, then cover the pan. Let the shells steam for a few minutes, until they open. Put a sieve over the pot with soup and pour the shells into the sieve, taking care that the liquid reaches the pot, throw the closed shells. hot, parsley and a little lemon juice.

Put in the blender half of the contents of the soup pot, without the bay leaves and turn it into puree. Pour the mixture back into the soup pot, add the sour cream, and heat it and season to taste.
I serve soup with an Australian white wine, Chardonnay.

By activating and using the Comment Platform you agree that your personal data will be processed by PRO TV S.R.L. and Facebook Companies according to the PRO TV Privacy Policy, respectively the Facebook Data Use Policy.

Pressing the button below represents your agreement to the TERMS AND CONDITIONS of the COMMENTING PLATFORM.


Method of preparation

Cream corn soup with cumin

Heat the oil over medium to high heat in a large, deep saucepan. Then add the corn

Potato cream soup with bacon and corn

Peel the potatoes, wash and cut into small cubes. Put the potatoes to boil in a liter of