Cuban Corn Soup
4 servings
40 minutes
Cuban-style corn puree soup is a delicate and aromatic dish inspired by Cuban cuisine, where corn plays an important role. This soup has a sweet, creamy flavor with a hint of nutmeg and black pepper spiciness. Its velvety texture is achieved through careful grinding of the corn and the addition of dairy products. Historically, corn soup was popular among Cuban families as a hearty and nutritious dish well-suited for the warm climate. It is often served with crispy croutons and fresh green onions that add a pleasant contrast to the taste and texture. This soup can be served as a light standalone dish or as a first course in a more substantial meal, complementing traditional Cuban appetizers and main courses.
1
Boil the corn, separate the kernels, and blend with a little milk.
- Fresh corn: 3 pieces
- Milk: 400 ml
2
Fry the chopped onion with butter, adding flour.
- Onion: 1 head
- Sweet cream butter: 30 g
- Wheat flour: 2 tablespoons
3
Pour milk into the corn puree, add cream, onion, nutmeg, salt, and pepper. Bring to a boil and remove the soup from heat.
- Milk: 400 ml
- Sweet cream butter: 30 g
- Onion: 1 head
- Nutmeg: to taste
- Salt: to taste
- Ground black pepper: to taste
4
Serve the soup with croutons, sprinkled with chopped green onions.
- Croutons: 200 g
- Spring onion: 1 bunch
