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.
1
Pass the corn through a meat grinder, place it in a pot, add 3 cups of water, and bring to a boil.
- Canned sweetcorn: 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.
- 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.
- Salt: to taste
