Cream-soup with canned corn

Description

The recipe was born spontaneously. It was necessary to urgently find a way to feed the three adorable girls: 30 years, almost 5 years and a little older than years who suddenly appeared in the doorway. In the fridge was almost empty. Broth no. Quickly drove to the store bought processed cheese, a jar of canned corn and 1 young zucchini. The rest is found in the fridge.

Ingredients

Corn

1 can
Carrots

1 piece
Celery root

40 g
Onion

1 piece
Potatoes

2 piece
Zucchini

1 piece
Cream cheese

100 g
Melted butter

1 Tbsp

Cooking

To prepare the products. Wash vegetables and clean.

Carrots and celery to grate on a coarse grater, onion chop.

Potatoes and zucchini cut into small cubes.

In a saucepan with a thick bottom to melt the butter.

Fry the onions until Golden brown.

Add the carrots and celery and fry until soft.

Add potatoes and pour in the boiling water so that it slightly covered up the vegetables. Bring to a boil, add salt and cook on low heat for 3-4 minutes.

Then add zucchini and corn (3-4 tbsp reserved for garnish) together with the liquid. Bring to a boil and cook over low heat until the vegetables are tender.