in Soup Recipes

Corn semolina soup

updated

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Ingredients for 2 servings:

  • 1 can corn kernels
  • ½ tsp curry powder
  • ¼ tsp turmeric
  • some salt, if necessary
  • ½ vegetable stock cube
  • ¼ tsp cardamom
  • pepper
  • 1 liter of boiling water
  • 5 tbsp cornmeal
  • ½ cup crème fraîche
  • 2 tbsp parsley, chopped

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 15 minutes

Corn soup with a twist

Empty the entire contents of the corn can into a sufficiently large pot and set the stove to high. Gradually add the spices and finally pour in at least one liter of boiling water. Then reduce the heat to low and carefully stir in the semolina a little at a time (to avoid lumps). Let it simmer gently for about 5 minutes, stirring constantly. Season the soup to taste and adjust the seasoning if necessary. Just before serving, stir in the crème fraîche and garnish with parsley (1-2 teaspoons per plate).

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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