Cold Corn Soup with Eggs
⏳ Time
30 minutes
🥕 Ingredients
14
🍽️ Servings
4
Description
Cold Corn Soup with Eggs
Ingredients
- Sweet Corn Sticks - 4 pieces
- Chicken Egg - 3 pieces
- Sour Cream - 1 can
- Chicken Broth - 1 qt
- Onion - 1 head
- Garlic - 1 clove
- Red Long Chili Peppers - 3 pieces
- Chopped Sage Leaves - 3 tablespoons
- Fresh basil leaves - 4 pieces
- Vegetable Oil - 1 tablespoon
- Tarragon - 1 tablespoon
- Nutmeg - to taste
- Ground Black Pepper - to taste
- Salt - to taste
Step by Step guide
Step 1
Remove the fibers and leaves from the corn cobs, rinse thoroughly, and dry. Separate the corn kernels and place them in a pot. Pour in the chicken broth and cook until done. Then, extract the kernels into a separate dish, and strain the broth back into the pot.
Step 2
Boil the eggs hard, cool them, peel, and mash with a fork.
Step 3
Sauté the chili peppers in a pan with vegetable oil, then place them in a food-safe plastic bag for 10 minutes, after which peel the peppers and cut them into thin strips.
Step 4
Peel the onion and garlic, chop them into large pieces, and boil in water with aromatic herbs (basil, tarragon) for 10 minutes. Remove the onion, garlic, and herbs from the pot, place them in a food processor along with the cooked corn, and blend until smooth. Combine with the chicken broth remaining from cooking the corn.
Step 5
Place the pot with the soup over low heat, add nutmeg, salt, pepper, sour cream, and eggs, mix well, and bring to a boil. Add the sliced chili peppers to the pot, let it simmer for a couple more minutes, and remove from heat.
Step 6
Before serving, chill the soup in the refrigerator. Pour into bowls and sprinkle with chopped parsley on top.
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