How to cook cheese soup with corn
You will need
- - onions - 1 pc .;
- - milk - 600 ml;
- - broth - 1200 ml;
- - potatoes - 4 pcs .;
- - corn - 1 can (250 g);
- - butter - 15 g;
- - sweet Bulgarian pepper - 2 pcs .;
- - green beans - 500 g;
- - cheese - 150 g;
- - thyme - 1 tsp;
- - salt, pepper - to taste.
Peel the onions, and then cut them into small half rings and fry in a heated pan in a small amount of butter. Sweet sweet pepper wash, cut, remove from it the core and seeds, cut into cubes. Combine pepper and onion, add dried thyme and fry for about 5 minutes on low heat.
According to this recipe, corn is used. You can use fresh corn on the cob, as well as frozen or canned. If you chose fresh corn, cut off the corn.
Wash potatoes, peel and cut into large cubes. Add potatoes to roasted peppers and onions, then pour in milk and broth, bring to a boil.
Bring the mixture of ingredients to a boil, and then cook another 5-7 minutes, then add 2/3 of corn, salt and pepper. After that, boil for about 3 minutes, then, using a skimmer, remove the vegetables from the water and put them in a blender, which need to grind the ingredients to a puree consistency.
Then mash back into the pan, add the rest of the corn and green beans, cut into small pieces, and cook for another 8 minutes.
Grind semi-solid cheese on a fine grater, then add to the finished soup, mix well. Cheese soup with corn is completely ready, it needs to be cooled a little, and then you can serve it to the table.
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