Ingredients with Measurements:
- 4 cups fresh corn kernels
- 1 cup diced onion
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 4 cups chicken or vegetable broth
- 1 cup milk
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 cup grated mozzarella cheese
- 1/4 cup chopped fresh cilantro
- Salt and pepper to taste
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and translucent, about 5 minutes.
2. Add the corn kernels and cook for another 5 minutes, stirring occasionally.
3. Pour in the chicken or vegetable broth and bring to a boil. Reduce the heat and let simmer for 15 minutes.
4. Remove the pot from the heat and let cool slightly. Using a blender or immersion blender, puree the soup until smooth.
5. Return the soup to the pot and stir in the milk, heavy cream, Parmesan cheese, and mozzarella cheese. Cook over low heat until the cheese is melted and the soup is heated through.
6. Stir in the chopped cilantro and season with salt and pepper to taste.
- Time:
Preparation time: 20 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat for cooking the onion and garlic
- Boiling for the broth
- Low heat for melting the cheese and heating the soup
Serving size:
- 4 servings
Nutritional information:
- Calories: 450
- Fat: 28g
- Carbohydrates: 35g
- Protein: 18g
- Fiber: 4g
Substitutions for ingredients:
- Instead of fresh corn kernels, you can use frozen corn or canned corn.
- Instead of Parmesan and mozzarella cheese, you can use any other type of cheese you prefer.
Variations:
- Add diced potatoes or sweet potatoes for a heartier soup.
- Add diced bell peppers or jalapenos for a spicy kick.
- Add cooked chicken or shrimp for a protein boost.
Tips and tricks:
- To make the soup creamier, you can add more heavy cream or milk.
- To make the soup thicker, you can add more corn or puree less of it.
- To make the soup thinner, you can add more broth or milk.
Storage instructions:
- Store the soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup on the stove over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the soup in bowls garnished with chopped cilantro and a sprinkle of Parmesan cheese.
Garnishes:
- Chopped cilantro
- Parmesan cheese
Pairings:
- Crusty bread
- Salad
Suggested side dishes:
- Grilled cheese sandwich
- Quesadilla
Troubleshooting advice:
- If the soup is too thick, add more broth or milk.
- If the soup is too thin, add more corn or puree less of it.
Food safety advice:
- Make sure to cook the soup to a safe temperature of 165°F to prevent foodborne illness.
Food history:
- Humita is a traditional dish from the Andean region of South America, made with fresh corn and other ingredients.
Flavor profiles:
- Creamy
- Cheesy
- Sweet
- Savory
Serving suggestions:
- Serve the soup as a main course for lunch or dinner.
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Region: Argentinian