Creamy soup with potatoes and corn
Composition / ingredients
7
Servings:
Cooking method
1. Wash and peel the vegetables. Cut the potatoes into cubes, chop the celery finely, pass the garlic through the press.
2. In a saucepan with thick walls, heat the oil. Lay out the celery. Fry, stirring, for about 7 minutes.
3. Add the garlic and fry for another 1 minute.
4. Put the potatoes in a saucepan.
5. Pour in water, season with salt and pepper. Bring the soup to a boil, reduce the heat and cook for another 15 minutes until the potatoes are soft.
6. Drain the liquid from the tin of canned corn, add the grains to the soup. Warm up for 5 minutes.
7. Pour in the cream, warm it up for 1 minute. Then remove the pan from the heat.
8. Wash the parsley, chop finely and add to the soup.
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Parsley greens - 45 kcal/100g
- Celery - 12 kcal/100g
- Celery Roots - 32 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Canned sweet corn - 79 kcal/100g
