- 4 pcs corn
- 1 kg yellow tomatoes
- 200 g cheese Philadelphia type
- 1 l. broth
- lemon juice
- 1 tbl spoon butter
In a small saucepan, melt the butter over medium heat. Add the tomatoes and boil util fallen apart. In large pot add cobs, stock and bring to a boil. Reduce heat to medium and simmer, stirring occasionally, until corn is tender – 15 minutes. Cut the cobs with sharp knifes. Into the broth goes cheese and tomatoes. Blend the broth with vegetables in food processor. Sieve the soup, add some salt and pepper. Serve with some lemon juice and coriander. Delicious!
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