Corn and Tomato Pottage

Prepare all ingredients. Drain the corn completely using a colander. Reserve about 100 ml of the corn brine for the recipe.

Peel and dice the potatoes. Place the potatoes in a pot, cover with cold water, and bring to a boil. Cook for 7-8 minutes over low heat.

Peel and dice the onion. Heat vegetable oil in a frying pan and sauté the diced onion over medium heat for 2-3 minutes, stirring occasionally.

Peel the carrots and cut them into thin strips. Add the carrots to the onion, mix well. Cook over low heat for 5-7 minutes, stirring.

Peel the garlic and grate or finely chop it. Add the garlic to the pan, stir, and remove from heat.

Transfer half of the corn to a blender cup. Pour in 100 ml of the reserved corn brine.

Blend until a smooth, uniform consistency is achieved.

Add the pureed corn and whole corn kernels to the pot with potatoes. Bring to a boil and cook for approximately 8-10 minutes.

Add the sautéed vegetables. Stir and bring to a boil.

Dice the tomato finely and add it to the soup. Bring to a boil and cook for 5-7 minutes over low heat.

Season the soup with salt and ground black pepper to taste. Stir.

Finely chop the parsley and add it to the soup. Bring the soup to a boil and cook for 1-2 minutes. Remove the pot from heat, cover with a lid, and let the soup steep for 8-10 minutes.

The corn and tomato pottage is ready.

Ladle the soup into bowls and serve.

Bon appétit!