Calories
438 kcal
Protein
12 g
Fat
9 g
Carbohydrates
66 g
Wash and peel the vegetables. Finely dice the carrots and potatoes, and chop the onion. Remove kernels from the corn cobs.
Grease a heavy-bottomed saucepan with vegetable oil, in addition to red pepper. Fry the chopped onion in it until golden brown.
Add the potatoes and corn kernels. Approximately five minutes of frying are required. Then add the peas and carrots.
Pour in hot water. Cook over low heat for an hour, and add the salt for 30 minutes before done. Before serving, add milk to the dish and mix well. If you prefer more homogeneous and delicate textures, you can use a blender and puree your soup until smooth. Season with pepper and sprinkle with parsley.
Pour the hot soup into plates, and add grated cheese. Decorate the soup before serving as you like. It can be greens, for instance.
You can replace the raw corn kernels with canned ones.
Any kind of peas is good for soups, except for chopped peas as they can stick while boiling.
To judge the quality of a potato, cut it in half and rub the halves together. If there are drops of water between the halves, they are low in starch - they're perfect for a salad. If the halves stick together, they're starchy - these are better for mashed potatoes and baked potatoes. For example, use large yellow potatoes, preferably young varieties.
Bon Appetit!
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