Description
I remembered a long-forgotten, but such a delicious combination of corn and crab sticks. And not coincidentally almost always the crab salad is an indispensable ingredient - corn, because they really are the perfect couple! Try delicious, beautiful and quick to prepare soup!
Ingredients
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Crab sticks
1 piece
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Leeks
0.5 piece
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The Apium graveolens Dulce
1 piece
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Pasternak
-
Garlic
2 tooth
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Water
2 cup
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Corn
450 g
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Saffron
-
Bay leaf
1 piece
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Salt
-
Black pepper
-
Butter
30 g
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Carrots
1 piece
Cooking
Slice the leeks (you can substitute onions), carrot, stalk of celery and parsnip root. In a thick-walled saucepan, heat the butter, fry until soft the chopped vegetables. Add chopped garlic and cook another couple of minutes.
Pour hot water, add a pinch of saffron and a Bay leaf, cover the pan with a lid and cook at low boil 10 minutes.
Pour the frozen corn, bring the soup to a boil, season with salt and pepper, cover and cook for another 15 minutes.
Remove Bay leaf, pour the soup into the bowl of a food processor and grind into a homogeneous mass. To rectify of salt and pepper. Pour into a saucepan and bring to a boil. The soup is ready.
Crab sticks cut into thin strips.
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