Cheese and corn soup recipe

Ingredients:

- 200 g of cheese
- 560 g canned corn
- 2 teaspoons dried dill
- 2 teaspoons dried parsley
- 7 g of corn starch

Cheese and corn soup recipe

Preparation:

1. If you love corn, this soup should definitely you enjoy. He quickly made and it turns out very tasty. There are two variations of cooking - you can grind of the corn in a blender to puree, and you can leave all the corn intact.
2. The secret soup - good corn. The softer and younger seeds are, the tastier will be the end result. In general, the recipe is quite eclectic, so that gives room for imagination, and further experiments.
3. Put on the fire a liter of water, but this time cut the cheese into small pieces so that they dissolve better and faster. Curd can be replaced with any cream cheese without additives. When the water comes to a boil, throw in her cheese and stir until completely dissolved.

4. While cheese dissolve in boiling water, about half of all corn (this is a common bank, which is only about 400 grams, including 280 grams of dry product) was ground in a blender to puree the state.
5. In the boiling cheese soup foundation put whole grain corn and corn puree. Cook for 5-10 minutes, then add the greens.
6. Now look at the consistency of soup. If you want to make it thicker, over Peru minutes before end of cooking to add to the soup tea one or two teaspoons of starch dissolved in cold water. The main thing is not to forget to stir the soup.

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