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   Saturday, October 24, 2020 

Cuba Corn Soup



Serves: 6
Country: Cuba


4 cups corn kernels, preferably fresh; if frozen thoroughly defrosted
2 cups chicken stock
1 cup light cream
freshly ground white pepper
2 eggs, lightly beaten
2 tablespoons chopped parsley


Put the corn into a blender or food processor with the chicken stock and blend to a puree. Do this in two batches. Pour the puree into a saucepan, stir in the cream, and simmer over very low heat, stirring from time to time, for 5 minutes. Work the puree through a sieve, return it to the saucepan, and season it to taste with salt and pepper. If it is very thick, thin it with a little more chicken stock, and bring to a simmer. Stir 1/2 cup of the soup into the eggs, then stir the egg mixture into the soup and cook, stirring, for 1 or 2 minutes. Serve garnished with a little chopped parsley.

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