Cold corn soup with eggs
4 servings
30 minutes
Cold corn soup with eggs is a refined dish of Mexican cuisine that combines freshness and rich flavor. Historically, corn has been the staple food in Mexico and a symbol of nature's wealth. This soup embodies the region's traditions by blending the sweetness of corn, the spiciness of chili, and the tenderness of eggs. The creamy texture is achieved through sour cream and aromatic herbs, making it particularly enjoyable. Chilled, it refreshes on hot days, while its velvety taste reveals the depth of Mexican culinary traditions. Served with chopped parsley adds extra freshness and brightness. It’s not just a soup — it’s a journey to the heart of Mexico where each spoonful is filled with flavors of sunshine and warm traditions.
1
Clean the corn cobs from fibers and leaves, wash them well, and dry. Separate the corn kernels and place them in a pot. Pour in chicken broth and cook until done. Then extract the kernels into a separate dish, strain the broth, and pour it back into the pot.
- Fresh corn: 4 pieces
- Chicken broth: 1 l
2
Boil the eggs hard, cool them, peel, and mash with a fork.
- Chicken egg: 3 pieces
3
Fry the chili pods in vegetable oil, then place them in a food plastic bag for 10 minutes, after which peel the peppers and cut them into thin strips.
- Red chili pepper: 3 pieces
- Vegetable oil: 1 tablespoon
4
Peel the onion and garlic, cut into large pieces, and boil in water with aromatic herbs (basil, tarragon) for 10 minutes. Remove the onion, garlic, and herbs from the pot, place everything in a food processor along with the boiled corn, blend until smooth, and combine with the chicken broth left after boiling the corn.
- Onion: 1 head
- Garlic: 1 clove
- Basil leaves: 4 pieces
- Tarragon leaves: 1 tablespoon
- Fresh corn: 4 pieces
- Chicken broth: 1 l
5
Place the pot with soup on low heat, add nutmeg, salt, pepper, sour cream, and eggs, mix well and bring to a boil. Add chopped chili to the pot, let it simmer for a couple more minutes, and remove from heat.
- Nutmeg: to taste
- Ground black pepper: to taste
- Salt: to taste
- Sour cream: 1 jar
- Chicken egg: 3 pieces
- Red chili pepper: 3 pieces
6
Chill the soup in the refrigerator before serving. Pour into bowls and sprinkle with chopped parsley on top.
- Chopped parsley: 3 tablespoons