Description
Here and autumn came... Today we have sunshine and blue sky, and yesterday was freezing cold, rain and wind. In this weather wants to warm up with hot delicious soup, so it was easy and hearty, and quick, and that something new was in it. In short, autumn soup to match the changeable weather!
Ingredients
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Bacon
150 g
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Onion
1 piece
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Thyme
2 pinch
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Garlic
1 tooth
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Potatoes
2 piece
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Broth
500 ml
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Cream
250 ml
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Corn
250 g
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Sunflower oil
2 Tbsp
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Bay leaf
1 piece
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Salt
-
Greens
-
Black pepper
Cooking
Onion and bacon finely chopped. In a saucepan, heat sunflower oil and fry in it the bacon together with the onion. In the end, add the thyme and pepper.
Potatoes cut into small cubes, finely chop the garlic.
Once the onions begin to acquire a Golden color, add the garlic, stir and after a minute add the potatoes. Stir fry for 1-2 minutes.
To cook frozen corn, thaw it is not necessary.
In a pan, add broth (I use bouillon cubes, dice the opponents can just dissolve in boiling water a spoon of Vegeta or cook the broth - meat or vegetable, which we like). Add Bay leaf, cover the pan with a lid and cook over medium heat for 10 minutes, until the potatoes are done. Then add the corn. Allow the soup to defrost corn.
Remove Bay leaf, add cream or milk, bring to a boil. The third part of the soup, pour into a blender and make puree.
Pour this puree into a saucepan and boil for a few minutes, the mushrooms should be soft after boiling. Salt and pepper to taste. If the soup gets thick, add some water, watching the consistency. Sprinkle with finely chopped herbs, I have parsley and thyme.
The soup is ready. Serve with tortillas or white bread. Bon appetit!
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