Corn puree soup with vegetables and meat is good both in color and taste. It is very satisfying and slightly different from the classic recipes. The fact is that some of the ingredients still remain finely chopped, and not crushed until smooth.
Ingredients
- Milk - 200 ml
- Chicken fillet - 400 g
- Onion - 1 piece
- Carrots - 1 piece
- Greenery - 0.5 beam
- Green onion - 0.5 beam
- Bell pepper - 1 piece
- Corn - 400 g
- Olive oil - 50 ml
- Spices and seasonings - 1 tsp.
Step-by-step cooking recipe
Boil the fillets until tender, remove from the broth and slice.
Finely chop the onion, carrot and pepper, and fry in olive oil. Add the corn there and fry for a couple more minutes.
Set aside a third of the vegetables, and pour the rest with broth. Boil for 5-7 minutes.
Chop the soup with a blender, pour in the milk to the desired consistency and bring it to a boil again. Season to taste.
Add chicken pieces, remaining vegetables and chopped greens. Remove the soup from the heat.
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