Creamy Corn Soup
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Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation
ready in 2 h. 15 min.
Ready in
Ingredients
for
4
- For the polenta cubes
- ⅔ cup Cornmeal (or instant polenta)
- 2 cups water
- ½ tsp salt
- 2 Tbsps butter
- 0.333 cup Parmesan
- Oil (to fry)
- For the soup
- 2 cans Corn kernel
- 1 onion (finely chopped)
- 2 cloves garlic cloves
- 3 Tbsps butter
- 2 cups low-fat milk
- 2 beefsteak Tomatoes
- ½ bunch fresh parsley (finely chopped)
- 1 ¼ cups american cheese (processed cheese)
- ⅜ cup cream (25 %)
- salt
- peppers
- To garnish
- ⅔ cup smoked Salmon
Preparation
Kitchen utensils
2 große Bowls, 1 Hand mixer, 1 Tablespoon, 1 Cutting board, 1 Small knife, 1 Small bowl, 1 Wooden spoon, 1 Fine-mesh sieve, 1 Rubber spatula, 1 Pastry brush, 1 große beschichtete Baking dish (Herzform; oder runde Form mit 26 Ø cm), 1 Wooden skewer, 1 Teaspoon, 1 Wire rack, 1 Kitchen scale
Preparation steps
1.
Bring the water to a boil and add 1/2 teaspoon of salt. Sprinkle the cornmeal slowly into the water, stirring continually to prevent clumping. Lower the heat, cover with a lid and cook for about 40 - 45 minutes, stirring from time to time. Add the butter and the Parmesan cheese and stir. Pour the polenta onto a cookie sheet until the polenta is about 1/2 inch (1 cm) thick. Smooth evenly and let cool until firm.
2.
For the soup, peel the onion and the garlic, cut in half, then finely chop. Fry the onion and the garlic in butter. Drain the corn kernels and sauté 2/3 of the corn with the onions and garlic. Pour in the milk, bring to a boil, then puree and strain through a fine-mesh sieve. Season the soup with salt and pepper. Add the processed cheese and cream and simmer for about 10 minutes, stiring occasionally.
3.
Place the tomatoes in hot water for a few seconds, then into cold water and peel. Cut the tomatoes into quarters, de-seed and chop. Wash the parsley, shake dry, then finely chop. Cut the polenta into cubes. Toast the polenta in a skillet until lightly browned. Fry the chopped tomatoes together with the remaining corn kernels in butter until warm. Stir in the chopped parsley. Break the salmon into pieces and season with pepper. Pour the soup into 4 bowls. Add a few spoonfuls of the tomato - corn mix, followed by some diced polenta. Garnish with a few pieces of smoked salmon and serve hot.
4.
Serve the remaining polenta cubes on the side.
