Сorn soup

 Some historical facts on corn soup

Creamy corn soup is the first dish in which is partially or totally brought to the liquid or mashed. These soups are perfect for baby nutrition and dietary, they're well-digested and do not cause any stomach discomfort. Unfortunately today we can't say exactly who came up with this simple dish. However, it’s considered to be French. They were able to make a simple, even primitive recipe look and taste like a culinary masterpiece. For example, French cheese purée soup, Jerusalem artichoke soup, or world famous crab soup puree, which literally thaws in a mouth. That’s all for now. Because today we will prepare exactly  creamy corn soup with shrimps.

A few things to keep in mind while cooking corn soup puree:

• First of all, keep in mind that such kind of dish usually consists of no more than 2-3 key ingredients. The first one is usually a vegetable. Seafood may be used as a second core ingredient to add some spice as well as deli meats, shellfish, etc.
• To achieve the best result, vegetable ingredients such as pumpkin, carrots and similar vegetables should be baked, not boiled - it saves more flavor and aroma;
• While mashing main components, it’s important to achieve the smooth eat consistency possible, otherwise the soup puree won't be soft which is a prerequisite for making it.

If you consider these rules, you will definitely succeed. And now let’s say a few words based on historical data. Well, it can be assumed that the first corn soup was made indigenous people of Central and South America, and all because they were the first to cultivate the corn. Moreover, Indians used not only pollen and grain, but plants and even stems.

Health-enhancing features of the dish

In fact, corn is an extremely healthy ingredient. This product combines fats, proteins and carbohydrates, contains vitamins B, PP, K, and C, phosphorus and potassium. Corn dishes are often included in the daily diets, but the most valuable they are to those who suffer from cardiovascular diseases and excess cholesterol.

We’ve also shrimps here, and what is their benefit, you may ask. First of all, that is a source of Omega 3 unsaturated fatty acids. Of course, shrimp does not contain so much of it as, for example, salmon, but it is not as fatty. Furthermore, they contain a lot of protein. Imagine, 250 grams of shrimp can saturate your body with a daily dose of protein. And we have not even mentioned vitamins and minerals yet, the list here is very impressive from vitamin A to K and from calcium to copper. The only disadvantage this product has is the high cholesterol, but remember that corn has the opposite properties. So, let’s finally start cooking corn puree soup with prawns, just use our Recipe on HozOboz.

Ingredients for the corn soup:

• 4 cups of corn
• 250 grams of shrimps
• 1 onion
• 3 cloves of garlic - 3 cloves
• 1.5 - 2 liters Water (for chicken broth)
• 1 potato
• 70 ml of cream
• salt and spices
• parsley and coriander (cilantro)

How to cook creamy corn soup: recipe with photo:

1. First of all, prepare all the necessary ingredients;
   

   Let’s just have all the products ready.

2. Dice peeled onion;
   

   Onions should be peeled and diced finely.

3. Fry the onion using vegetable oil in a saucepan;
   

   Heat the pan with vegetable oil and fry the onions until golden brown.

4. Meanwhile, finely chop the garlic;
   

   Now, finely chop some garlic.

5. Add fried garlic to the onions;
   

   Fry the garlic with the onions for about 2 minutes.

6. Boil the medium-sized shrimps in the salted water;
   

   Shrimps should be boiled for 3 minutes in salted water.

7. Finely dice peeled potatoes;
   

   Potatoes should be peeled and diced then.

8. Add the potatoes to the fried vegetables;
   

   To paserovke add prepared slices of potatoes.

9. Now 3 cups of corn go in;
   

   Add 3 of 4 cups of corn into the pan.

10. Next, add water to have 1 liter of soup;
    

    Top up the water in the pan to 1 liter.

11. Cook everything uncovered for about 15 minutes;
    

    Now vegetable mixture should boil for 15 minutes with no lid.

12. Put the shrimps in a colander and wash with cold water;
    

    Wash the shrimps under cold water.

13. Now, separate the meat from the shell of shrimp;
    

    Peel the shrimps. Do not throw away the shells, of which we later prepare a great French sauce «bisque».

14. As soon as the vegetables are cooked a soup should be rubbed until puree consistency;
    

    Ready vegetable soup should be ground to a state of puree.

15. Put the soup on a heat again and pour the cream into it;
    

    Return the pot of soup on the stove and add a little cream.

16. Pour the remaining cup of corn;
    

    Add a glass of corn remaining.

17. Then add some peeled shrimps  and bring the soup to desired consistency using water. Then boil the soup for a few minutes on a low heat;
    

    Add peeled shrimp now, then pour the desired amount of water and boil for about 2 minutes.

18. At the end you may season it with salt and spices and boil for a minute more;
    

    The spices and salt will serve as a follow-stroke. Keep it on a heat for a minute more.

19. Tastes better hot, sprinkled with finely chopped greens.
    

    Before serving, sprinkle the soup with chopped parsley and cilantro.

20. Bon Appetite.
    

    Bon Appetite.

As you might have noticed, this dish is rather simple and quick to cook. But be sure that its taste will captivate you. If tired of trivial and mundane food, make the corn soup which will be the first step on the path to diversity. Wish you all new great culinary expreinces. We look froward to your new recipes and comments, dear readers. Always yours, HozOboz

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