Creamy corn soup and how to make it creamy and sweet-spicy

It’s summer – the season when the most delicious fruits and vegetables abound. Corn is already beckoning us from the stalls and shops, and in addition to being boiled, roasted, sweet and salty, it’s also great for making a fresh summer cream soup.

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It is incredibly delicious, and a satisfying palate and stomach delight. We can eat it both as an appetizer and as a main course, especially in the heat of summer, when we usually reach for light meals.

Another thing we love about corn soup is its creamy texture. Thanks to the wonderful combination of corn and cream, we will be amazed by the lightness and lightness of the soup.

Here is the full Delish recipe for four servings.

What do we need?

  • 3 tablespoons of olive oil
  • 5 cloves of garlic, minced
  • 8 corn
  • salt
  • 2 cups chicken or vegetable stock
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cumin
  • 2 tablespoons of cooking cream
  • 1 tablespoon finely grated lemon peel
  • 4 tablespoons of squeezed lemon juice
  • 1/2 cup grated cheese
  • 2 tablespoons finely chopped fresh coriander leaves
  • finely ground black pepper
  • 1/3 cup sour cream
  • sweet paprika, for seasoning
  • finely chopped chilli, for seasoning (optional)

What do we do to them?

Heat the olive oil in a medium-sized saucepan over medium-high heat. Add the garlic and stir for a minute or two until it begins to release its aroma and turn light golden. Then we put the corn kernels, ½ teaspoon of salt, stirring again, this time for three minutes. By then, the corn should be brightly colored and crispy. Then one and a half cups of the resulting mixture should be transferred to a bowl and set aside.

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Add the broth, chili powder, oregano, cumin, and ¼ teaspoon salt to the pot. We will wait until all the ingredients boil, then we will reduce the heat to medium-low and leave it on fire for about 10 minutes, until the flavors mix and the corn is tender. Once done, remove from heat and let cool.

The third main step is to transfer the soup from the pot to a blender, where after blending for about 30 seconds, you should have a smooth puree. We will get the same result if we use a blender.

Return the puree to the pot and after adding the cream and 3 tablespoons of lemon juice, mix again. Then it’s time to heat the soup over medium heat and season with salt and pepper.

And to the corn mixture that we set aside earlier, we will add lemon peel, 1 tablespoon of lime juice, grated cheese, coriander and ¼ teaspoon of salt and pepper.

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Finally, divide the soup into bowls and pour the corn mixture on top. Pour the cream, sprinkle with red pepper and, if desired, garnish with hot pepper.

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