Corn, Cottage Cheese and Yellow Cheese Cream Soup

Name: Corn, Cottage Cheese and Yellow Cheese Cream Soup
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2
Cuisine: Bulgarian Cuisine
Ingredients: canned corn - 0.9 lb (400 g); cottage cheese - 5.3 oz (150 g); cooking cream - 4/5 cup (200 ml); yellow cheese - 5.3 oz (150 g) + 1.8 oz (50 g) for sprinkling; cayenne pepper - 1 tsp., coarsely ground; salt; black pepper; butter - 0.7 oz (20 g)

Dobrinka Petkova

MasterChef

48212k49

Translated by

Nadia Galinova

Corn, Cottage Cheese and Yellow Cheese Cream Soup

Image: Dobrinka Petkova

1 / 2

19/04/2023

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Preparation

5 min.

Cooking

10 min.

Тotal

15 min.

Servings

"This is not just another dairy soup with corn, but an extremely aromatic and tasty lunch offer, which we will gladly accept"

Ingredients

canned corn - 0.9 lb (400 g)
cottage cheese - 5.3 oz (150 g)
cooking cream - 4/5 cup (200 ml)
yellow cheese - 5.3 oz (150 g) + 1.8 oz (50 g) for sprinkling
cayenne pepper - 1 tsp., coarsely ground
salt
black pepper
butter - 0.7 oz (20 g)

measures

Cream of Zucchini Soup

How to make

Melt the butter in a pan. Strain the corn and stew it in the butter. After 3-4 minutes, add the cottage cheese and cooking cream.

Mix well and after a few minutes, add the grated yellow cheese. Stir well to melt and add salt and pepper to taste. After a minute, remove the pan from the heat.

Serve the cream soup sprinkled with grated cheese and cayenne pepper.

The corn, cottage cheese and yellow cheese cream soup is ready.

It makes a great meal for a light lunch or dinner.

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