Creamy Corn Soup

Name: Creamy Corn Soup
Total time: 900 s
Yield: 5 servings
Cuisine: American
Ingredients: 10 1/2 oz frozen sweet corn (about 300 grams); 3 1/4 cups vegetable broth (about 750 ml); 1 cup skim milk (about 250 ml); 1 clove garlic; 1 small onion; 1 pinch ground pepper (white or black); 1 tablespoon olive oil; Salt to taste; 5 1/3 oz red rind cheese (about 150 grams)

Gabriela Diez @Gabi_Diez

España

A delicious, creamy soup with melted cheese cubes that will be a temptation.

Gabriela Diez @Gabi_Diez

España

A delicious, creamy soup with melted cheese cubes that will be a temptation.

Saved

Ingredients

15 minutes

5 servings

10 1/2 ozfrozen sweet corn (about 300 grams)
3 1/4 cupsvegetable broth (about 750 ml)
1 cupskim milk (about 250 ml)
1 clovegarlic
1small onion
1 pinchground pepper (white or black)
1 tablespoonolive oil
Salt to taste
5 1/3 ozred rind cheese (about 150 grams)

Saved

Steps

15 minutes

1

Sauté the chopped onion and garlic in a pot with olive oil. Add the thawed corn and sauté. Incorporate the broth. Season with salt and pepper.
2

Cook on high heat until it starts to boil. Lower the heat to medium and cook for about 10 minutes.
3

Blend the corn with an immersion blender and strain through a fine sieve if you want a smoother texture (optional).
4

Add the milk and reheat the soup without bringing it to a boil.
5

Serve by garnishing each bowl with some cheese cubes in the center.