Corn and Cheese Soup

4 servings

30 minutes

Corn-cheese soup is a cozy, warming dish from European cuisine. Its delicate, velvety texture combines with the light sweetness of cornmeal and the creamy depth of melted cheese. This soup not only delights the taste but also fills the body with warmth, making it ideal for cool evenings. Onions and carrots sautéed to golden add savory notes, while chicken broth enriches the flavor. The dish pairs especially well with toasted croutons or fresh bread. Corn-cheese soup is not just food; it's a little gastronomic joy that brings comfort and coziness with every spoonful.

Energy value per serving

• Calories: 467.1
• Proteins: 28.2g
• Fats: 14.5g
• Carbohydrates: 56g

Ingredients

• Corn grits: 0.5 glass
• Chicken broth: 3 l
• Processed cheese: 200 g
• Potato: 3 pc
• Salt: to taste
• Ground black pepper: to taste
• Carrot: 1 pc
• Onion: 1 pc
• Vegetable oil: 1 tbsp

Cooking steps

1. Cut the potatoes into cubes. Add them to boiling chicken broth. Also add cornmeal. Season with salt and pepper to taste. Cook for about 10 minutes.

   Required ingredients:

   • Potato: 3 pieces
   • Chicken broth: 3 l
   • Corn grits: 0.5 glass
   • Salt:  to taste
   • Ground black pepper:  to taste

2. Meanwhile, fry the onion in vegetable oil until golden, and the carrot. Add to the pot. Cook everything together for another 5 minutes.

   Required ingredients:

   • Onion: 1 piece
   • Carrot: 1 piece
   • Vegetable oil: 1 tablespoon

3. Then cheese. I take it in jars; it will be better. You can take it with mushrooms or herbs, as you like. So, we pour it into the pot, wait for it to dissolve completely while stirring gently. We'll keep it on the heat for another minute and then remove it.

   Required ingredients:

   • Processed cheese: 200 g

4. Ready. We are pouring into the plates.