Creamy Corn Soup with Ginger, Cream, and Popcorn
Soups • American
Description
Creamy corn soup with ginger, cream, and popcorn
Ingredients
- Onion 1 head
- Carrot 1 piece
- Garlic 2 cloves
- Potato 1 piece
- Grated Ginger Root 0 oz
- Water 15 fl oz
- 10% cream 5 fl oz
- Canned Corn 1 can
- Spices to taste
- Curry 1 tablespoon
- Vegetable Oil 1 tablespoon
- Popcorn to taste
Step-by-Step Guide
Step 1
Dice the carrot and ginger into small cubes. Slice the onion into half-rings. Mince the garlic finely. Don't worry too much about the size, as all these vegetables will go into the blender later. Meanwhile, place the chopped vegetables in a pot with heated sunflower oil, add a tablespoon of curry (the curry flavor in this soup should not be too pronounced; we only want hints of clove, turmeric, red pepper, and cinnamon) and sauté for two to five minutes, stirring, until a strong curry aroma develops.
Step 2
Then add one large diced potato and half of the water. Cover the pot with a lid and wait for 15 minutes while the vegetables cook and absorb the flavors.
Step 3
After 15 minutes, add the corn to the pot, along with an equal amount of cream and water. Add salt to taste and a bit of thyme. Cover again and let it cook for another 15 minutes.
Step 4
The soup is ready! Now turn off the heat and blend everything into a cream directly in the pot using a blender.
Step 5
Serving the dish is very simple. Use herbs and popcorn (which is also a form of corn). You can also top the soup with cream. Enjoy your meal!
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!