Corn soup

This Cuban corn soup is a comforting, creamy delight that can be enjoyed all year round.  Serve it with your favorite garnishes for an extra burst of flavor you'll love.


3 1⁄2 c corn (sweetcorn, fresh, or frozen and defrosted)
4 c broth (chicken broth or vegetable broth)
1⁄4 c cream (heavy cream)
1 egg (lightly beaten)
  seasoning (salt and white pepper to taste)
2 T coriander (fresh coriander leaves, chopped, as garnish)


Put the sweet corn, broth and cream into a blender or food processor. Blend to a purée.

Transfer the corn puree to a saucepan, bring it to a boil and let it simmer very gently for 5 minutes, stirring occasionally.

Strain the soup to remove any bits that may remain and put it back in the saucepan. Season with salt and pepper and heat to the boiling point.

Tak 1/4 cup of soup and mix it with the beaten egg. Now add the beaten egg mixture to the soup and let it simmer slowly for 1-2 minutes

Serve the warm soup, decorated with chopped coriander.

Total time
45 minutes
Cooking time
Preparation time
4 servings


You will need 5-6 medium ears of corn to fill 3 and 1/2 cups of kernels.

You may need to blend the corn in two batches.

You mey leave some fresh corn kernels to use later as decoration.


Cuban cuisine

meatless, soups
easy, simmer
Cuban food recipes
Food in America