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Tomato soup with corn

Tomato soup with corn, Prescriptions, Any category, Any kitchen, Soups, Mexican cuisine, Tomato soup

Ingredients portion 4

Canned corn 1 can

Milk 3 cups

Onions 1 head

Butter 1 tablespoon

Salt to taste

Ground black pepper to taste

Tomato juice 1.5 cups

Cream 40% cream ½ cup

Cooking instructions 30 minutes

1 Boil the sweetcorn in the milk for 10 minutes, then add the finely chopped onion and simmer for another 10 minutes.

2 Add the butter, salt and spices. Remove the soup from the heat, add the tomato juice and stir in immediately.

3 Serve immediately after cooking with a spoonful of whipped cream in each serving.

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .