Such an unusual puree soup is made from canned or frozen corn. However, in summer you can take whole ears, boil them in salt water and cut the grains. All three options are quite entitled to life!
Ingredients
- Corn - 500 g
- Olive oil - 2 art.l.
- Onion - 1 piece
- Carrots - 1 piece
- Ground coriander - 0.5 tsp.
- Ground Ginger - 0.5 tsp.
- Salt - 1 tsp.
- Cream (20%) – 0.5 glasses
Step-by-step cooking recipe
Finely chop the onion and fry in olive oil until soft.
Add grated carrots and corn, mix and pour water or broth. It takes about 1.5-2 liters.
Add all the spices and cook the soup for 15-20 minutes, and then grind with a blender.
Pour in the cream, stir the soup and serve.
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