Corn – a source of a set of useful elements therefore dishes on its basis turn out not just tasty, but useful. For preparation of nourishing cream soup both fresh, and preserved food will fit.
Ingredients:
- Corn grits - 80 g;
- Hot pepper - 1 piece;
- Fresh corn - 1 ear;
- Turmeric;
- Parsley;
- Salt;
- Garlic - 1 clove;
- Water - 200 ml;
- Bulb - 1 piece;
- Corn oil - 70 ml.
Preparation:
- We crumble crude corn on separate kernels.
- We clean a bulb. We cut in big cubes. The peeled garlic we will cut ringlets together with pepper.
- We take a saucepan with a thick bottom. We roast the crushed onions, pepper and garlic on corn oil (in its absence it is admissible to take sunflower). We try to obtain a golden shade of vegetables.
- Now time to add corn comes. We fry on slow fire within five minutes.
- We spread well washed out corn grits. We pour water and we throw salt to taste. Then we cover ware with a cover and we wait for the beginning of boiling.
- Now slightly we diminish fire. We continue suppression under a cover to full readiness of grain. In process of boiling away we add water in the small portions.
- We put a pinch of ground turmeric – it will paint our dish in pleasant solar color. We cook soup even minutes six.
- We arm with the blender and we bring corn soup to a condition of velvety puree. If desired it is diluted with boiled water.
- Spilling corn yum-yum on plates, we add bright accent in the form of the crushed fresh parsley.
In addition to basic vegetables in the recipe it is possible to introduce a cauliflower, green peas, a squash or carrots – after cooking they become rather soft harmoniously to fit into creamy consistence.