Corn and Sweet Pepper Soup
4 servings
40 minutes
Corn and sweet pepper soup is a bright and aromatic dish of American cuisine that combines the tenderness of chicken broth, the sweetness of corn, and a hint of spiciness from the pepper. This soup has a rich flavor where sweet and spicy notes intertwine harmoniously. Barley adds a pleasant texture and makes it more filling. Historically, such soups were popular in rural areas of the USA where fresh vegetables and poultry were staples. It warms wonderfully on cool days and delights with its sunny hue. With its mild taste and natural ingredients, it can be served as a light lunch or dinner, complemented by fresh bread. It's an ideal option for those who love comforting and nutritious food.
1
Wash the chicken breast, pour in 2 liters of water, and boil for 1 hour. Then strain the broth and separate the fillet from the bone.
- Bone-in chicken breast: 1 piece
2
Bring the broth to a boil again, add the rinsed pearl barley, and cook for 20 minutes.
- Pearl barley: 100 g
3
Wash the carrot, peel it, and cut it into strips. Peel and finely chop the onion. Wash the sweet pepper, dry it, cut it in half lengthwise, and remove the stem with seeds. Cut the flesh into strips.
- Carrot: 2 pieces
- Onion: 1 piece
- Red sweet pepper: 1 piece
4
Heat oil in a pan and fry the carrots for 3 minutes. Add onion and bell pepper, fry for another 3 minutes. Transfer to a pot with broth and pearl barley.
- Vegetable oil: 2 tablespoons
- Carrot: 2 pieces
- Onion: 1 piece
- Red sweet pepper: 1 piece
5
Bring to a boil, cook for 3 minutes. Add canned corn, season with salt, pepper, and marjoram, and cook covered for 5 minutes.
- Canned sweetcorn: 100 g
- Salt: to taste
- Ground black pepper: to taste
- Marjoram: to taste
6
Cut the chicken fillet into pieces and arrange them on serving plates. Then pour the soup, garnish with parsley, and serve.
- Bone-in chicken breast: 1 piece
- Parsley: to taste
