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.
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.
- Potato: 3 pieces
- Chicken broth: 3 l
- Cornmeal (polenta): 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.
- 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.
- Processed cheese: 200 g
4
Ready. We are pouring into the plates.
