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Easy
Corn Soup
Ingredients:
2 cups cooked or caned corn
3½ cups milk
1 small onion
1 slice white bread
Salt and ground
black pepper to taste
1 cup small cooked
shrimps
2 tablespoons fresh
parsley, finely
chopped
Makes 4 servings.
Preparation:
- Soak bread in 1/2 cup
milk.
- Place the corn, rest of the
milk, onion and soaked bread in a food processor or
blender and blend until you have a smooth liquid.
- Place the liquid mixture in a
medium size saucepan and bring to
a boil over medium heat. Season to taste.
- Serve garnished with the cooked
shrimp and parsley.
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Did You Know?
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Native
Americans cultivated corn (maize) in numerous varieties throughout the
Americas.
The Mississippian culture, whose major city and regional chiefdom of
Cahokia (in present-day Illinois) achieved its peak about 1250 CE, had
population density and a great regional trade network based on surplus
maize crops.
The women of the Pawnee nation on the Great Plains were known to
cultivate ten pure varieties of corn by the late 18th century.
After European contact with the Americas in the late 15th and early
16th centuries, explorers and traders carried maize back to Europe and
introduced it to other countries through trade. Its use spread to the
rest of the world.
The term maize derives from the Spanish form of the indigenous Taino
word maiz for the plant. This was the term used in the United Kingdom
and Ireland, where it is now usually called "sweet corn", the most
common form of the plant known to people there.
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