Corn cream soup ingredients:
350 ml corn kernels (canned),
1 head of onion,
1 carrot,
1 celery root,
1 clove of garlic,
1 liter of chicken soup,
Laurel leaf,
saffron,
red pepper,
parsley,
salt, white pepper
Creamy corn soup preparation
Finely chop the onion, then fry it in heated oil with carrots and celery cut into rings. Add bay leaf and saffron and fry until soft. Add the corn in the grain and pour the soup, cover and let it cook until the corn is soft. Blend the whole soup (except for the bay leaf), then put it back on the stove to reheat. Add red pepper, parsley, salt and pepper to taste. Serve with pieces of toasted bread.
