Cream Soup from Canned Corn

4 servings

30 minutes

Corn puree soup is a delicate and warming dish from Cuban cuisine, filled with the soft sweet flavor of corn and a light creamy texture. The recipe is based on the tradition of using accessible and simple ingredients that give it a homely comfort. Roasted flour and milk create a velvety consistency, while butter adds a gentle aroma to the dish. This soup is perfect for a light lunch or dinner, especially when served with crispy croutons or corn flakes. With its nourishment and rich flavor, it can become a favorite option on cold days, providing warmth and comfort with every sip.

Energy value per serving

• Calories: 344.7
• Proteins: 7.5g
• Fats: 24.1g
• Carbohydrates: 24.5g

Ingredients

• Canned corn: 1 jar
• Wheat flour: 2 tbsp
• Milk: 3 glass
• Vegetable oil: 4 tbsp
• Water: 3 glass
• Salt: to taste

Cooking steps

1. Pass the corn through a meat grinder, place it in a pot, add 3 cups of water, and bring to a boil.

   Required ingredients:

   • Canned corn: 1 jar
   • Water: 3 glasss

2. Slightly fry the flour with 2 tablespoons of oil, dilute it with hot milk, bring to a boil, and cook with corn for 15-20 minutes.

   Required ingredients:

   • Wheat flour: 2 tablespoons
   • Vegetable oil: 4 tablespoons
   • Milk: 3 glasss

3. Strain the soup through a sieve, heat it, season with salt, and add oil. Serve with croutons or corn flakes.

   Required ingredients:

   • Salt:  to taste