How to cook soup of corn
corn soup will be tastier anduseful if you cook it with fresh or frozen beans. You can take canned corn, but then must be drained the brine, in which it is stored and well rinsed with boiled water.
Ripe fresh corn should be well clear of leaves and hairs - Do not throw away the stigma, they can dry up and cook fragrant useful tincture.
Sweet peppers washed and cut into thin rings or strips.
Bitter pepper (optional), you can grind a blender or chop finely with a knife.
Onion peel and split into two halves.
One half of the bulb as thin as possible to chop and fry in a pan until golden brown.
When the onion becomes softer, add the pepper and fry together for a few minutes. Cream soup with corn, you can cook in vegetable broth or ordinary water.
In a saucepan pour the water, bring it to a boil, add salt and allspice. Fried onions and peppers to add to the soup and simmer.
Separately, cook the corn and grain cut with a knife.
If the soup is prepared from canned corn, do not forget to drain the brine and rinse the beans, otherwise they do not seethe.
Cook the corn with vegetables on a medium heat for about 20 minutes.
Slotted spoon or a spoon to put all the vegetables in a bowl and chop the blender to obtain a homogeneous mass.
Puree the corn gently pour the broth to the soup has not turned out too thick, but was not very liquid.
Leave the soup to cool down completely and move the pan in the refrigerator.
Sup is supplied to a cold table - it is necessary for it to withstand at least an hour in the refrigerator.
The second half of onions cut into rings or cubes and fry until golden brown and add to the soup with fresh herbs before serving the soup to the table.
If you want to cook more fragrant soup, corn on the cob cook in salted water with parsley and onion half - on the basis of this water boil soup.