Composition / ingredients
Step-by-step cooking
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The culinary recipe of this soup is perfect for baby food. Creamy soup is a hearty and easy–to-prepare meal. We take a saucepan in which we will cook soup, and melt butter in it. Then add the chopped onion head and celery stalk. Cover the pan with a lid and simmer the vegetables for 10 minutes over low heat, stirring occasionally. After the time has elapsed, pour chicken broth into the pan, spread canned corn (you can take frozen) and diced potatoes. Salt the soup and bring it to a boil. Turn down the heat and cook over medium heat until the potatoes are ready for about 7 minutes. In a bowl, whisk cream and flour with a whisk. Pour this mixture into the soup, not forgetting to sprinkle with pepper. Warm the soup over low heat for another 7 minutes. Ready cream soup is poured on plates, garnished with chopped herbs. Bon appetit!
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- 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
- Ground black pepper - 255 kcal/100g
- Parsley greens - 45 kcal/100g
- Celery - 12 kcal/100g
- Celery Roots - 32 kcal/100g
- Dill greens - 38 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
- Wheat flour - 325 kcal/100g
- Cream 35% - 337 kcal/100g
- Cream 40% - 362 kcal/100g
- Canned sweet corn - 79 kcal/100g
- Broth - 15 kcal/100g
