Wasfetna

Corn soup

Creamy blended corn soup, with whole kernels stirred back in after blending.

Corn soup
Cooking time
35 min
Hands-on time
20 min
Free time
14 min
Difficulty
Easy
Calories
160
Contains
Dairy

A sweet-tasting soup children love as much as adults. Half a cup of kernels is set aside and added after blending, because texture is what sets this soup apart from any smooth purée.

Before you start

  • Before you beginRead the steps completely, measure the ingredients, and prepare the tools before turning on the heat or oven.
  • Timing the servingPrepare what you can in advance and leave the final touches until serving time to maintain the texture.

Ingredients

6people

Amounts follow the number of people

For the soup

When doubling the quantity, use a wider container, and gradually increase the salt and seasoning after tasting.

Shopping list

Equipment

  • Pot with a lid — The lid keeps the liquid in until everything is tender.
  • Stick or jug blender — This soup is meant to be completely smooth — without a blender it stays corn in broth.

Method

  1. Melt the butter and sauté the onions and garlic over low heat until they soften but do not brown.

    7 min
    You’ll know it’s ready when

    The onion is translucent and has not taken on any color.

    Tip: Browned onions give a light-colored soup a cloudy color.

  2. Add the corn kernels and potatoes and stir for two minutes until coated with fat.

    4 min
    You’ll know it’s ready when

    The ingredients are glossy and fragrant.

  3. Add the broth, salt and pepper, cover the pot and leave it on low heat until everything is tender.

    14 minYou can walk away
    You’ll know it’s ready when

    A fork goes into the firmest piece without resistance.

  4. Blend the soup with a hand blender until it is completely smooth.

    4 min
    You’ll know it’s ready when

    The texture is silky, with no bits.

    Tip: Keep back half a cup of whole pieces and add them after blending — the texture makes the difference.

  5. Taste and adjust the salt and consistency with the broth, and serve it hot with toasted bread.

    5 min
    You’ll know it’s ready when

    The consistency coats the spoon and does not run like water.

What this teaches

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