And here's what I used:
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- Peel and dice the potatoes. Cut onion into quarters. Put them into a pot, add 1 liter of water and bring to boiling. Cover the pot and cook over low fire until potatoes are soft and tender.
Remove from fire and mash the vegetables until smooth. You can use a potato masher, food processor or blender. Keep the water they cooked in!
If you wish, you can leave some of the potatoes unmashed to add up an extra texture to the soup. - Now, put mashed potatoes and onions back in the pot along with the water they cooked in. Add corn.
- In a separate bowl, combine 250 ml of cold water and cornmeal. Make sure there are no lumps. Add sour cream and mix until homogenized. Stir this mixture into the pot with potatoes and start heating it again, this time over low fire, stirring occasionally. Cook for a few minutes, until corn becomes soft and the soup thickens.
- Season with the spices listed above and remove from fire. You can adjust the quantity of spices to your taste.
Note: If you want a thinner soup, add some more water. If you want it to be even thicker, add some more cornmeal.
Serve warm.
Enjoy and bon appétit!