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Corn flavored soup

Corn flavored soup


Finely chop the onion a little in olive oil. Then add the roots given on the grater with small mesh (or cut into cubes, depending on preference). Stir continuously until they begin to soften.

Add the diced potatoes, corn kernels and boiled water until very well covered. Cover and simmer for 15 minutes. We put the tomato juice, the garlic cloves cut in 2, we match the taste of salt and pepper and we boil a few more.

At the end we sprinkled the chopped green parsley.


Broccoli Soup With Cheese

1. In a saucepan, melt the butter over medium heat. Cook the onion in butter until soft. Add broccoli and chicken soup. Boil over low heat until broccoli is tender, 10-15 minutes.

2. Reduce heat and add cheese cubes and stir until melted. Add milk and garlic powder.

3. In a small bowl, mix cornstarch in water until dissolved. Add to soup. Cook, stirring frequently, until thickened.

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Chicken Enchilada Soup

1. Put a large pot on medium heat, cook the chicken breast in oil until well browned on all sides. Remove and set aside.

2. Cook the onion and garlic in the remaining oil until the onion is translucent. Add the chicken soup.

3. In a bowl, mix the flour and 2 cups of water until smooth. Add to the pan, with the remaining 1 cup of water, enchilada sauce, cheddar, salt, chili and cumin. Let it boil.

4. Cut the cooked chicken and add it to the pot. Reduce heat and simmer for 30-40 minutes, until thickened.

You have to see it too.


Corn Chowder cream soup

Corn cream soup is very popular in the United States, the recipe is known as & # 8222Corn Chowder & # 8221. Americans do it all year round with canned corn, but the summer version, with fresh corn, is by far the best. I like corn. In salads, in meat chili, in pies, on pizza, in quiche, in pasta sauces, in lasagna, plain or grilled boiled, in desserts, in bread (cornbread & # 8211 alivenci, malai).

Or in soups, like this one. Chowder is the generic term for creamy vegetable or seafood soups. I also love the second option and I made one Delicious Clam Chowder & # 8211 Shell Soup.

I found fresh corn in the market and my first thought was for this soup. Besides the fact that it is made in 30 minutes, it doesn't even have any expensive ingredients in it. Just for serving I sacrificed a few slices of Stuffed loin (a kind of spicy Spanish beef pastrami) and a corner of Cheddar. Exactly enough to enrich its aroma!

Cream corn soup is easy to make, on green onions hardened in butter and chicken or beef soup (NOT from synthetic cubes). I used frozen stock beef cubes & # 8211 see here the recipe for concentrated beef soup (beef stock, bouillon, fond). He needs a & # 8222kick foco & # 8221 so I also put some dehydrated hot chili peppers & # 8211 goes with fresh hot peppers.

Or corn baked on the stove, on the stove or in a pan & # 8211 the recipe here.

I kept thinking if I could make some croutons for this soup quickly and an even better idea came to me: quesadillas!


Traian Galleguillos Burcea recipe: cream corn soup with shrimp

"It's a dream," Chef Catalin Scarlatescu told him about the soup he made. "It's sensational," Chef Florin Dumitrescu added.

Wash and clean the vegetables, then the carrot, potato, Italian zucchini and baked beetroot are cut into cubes of about 5 5 mm or slightly larger.

In a saucepan put the vegetables to boil in water with a little salt and butter, during separate cooking, in the above order: carrot, potato, zucchini.

Unfold the corn box, drain it through a sieve and pass it through a stream of water and let it drain.

In a hot pot put 30 gr butter together with the leeks cut into small slices and cook over low / medium heat, then add the corn and sour cream to cover and let it boil. Season with a little salt and white pepper to taste.

In the pan with the tail, put water to heat with a little salt and let it boil. When it boils, soak the parsley and basil in it and for about 30 seconds, remove it with a whisk and put it in the metal bowl where we have ice water and let it cool for 5-7 minutes. After cooling, squeeze the greens very well and put them in the vertical blender together with the oil and blend until you get a liquid paste. We put the composition in a sieve with a gauze handkerchief and let it drain in the pan that we boiled the water (cleaned), then we pour it in the plastic container and keep it for decoration.

The green part of the onion is cut into strips. Break the celery leaves and put them in ice water and keep them for decoration.

After boiling the corn with sour cream, leeks and butter, pour the composition into a blender (keep a tablespoon of whole grains for cream soup), blend until you get a thick cream, then pass through a sieve, press and remove excess maize. Put back in the pan to be reheated before serving.

In the pan with water, boil the thawed, cleaned and washed shrimp, after which one part of them is cut into pieces, and the other part is kept a few for decoration.

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