Zupa Cream Corn Soup Recipe

This is one of the favorite foods for me and the children, usually when a Zupa-zupa worker passes by the front of the house, they buy it quite often. In addition, when you come to a wedding reception invitation, usually the Zupa-zupa stand is always the first to be rushed..hehe

There is a leftover pastry shell in the refrigerator after making Molen Pisang, confused about what else to make that has never made it yourself, and the idea of making this Zupa-zupa came to mind. Honestly, this is the first time I've made Zupa-zupa😀, and the results I think are quite satisfying and can be copied.. hehe Of all the recipes that have been waiting in line to be published on the blog, I immediately share this recipe first, for fear of forgetting it, especially if I want to make it again.. hehe and for anyone who wants to make it too.

After learning from other people's Zupa-zupa recipes, I made my own version, which tastes good but is more economical. Because this title is economical, I'm sorry I didn't use additional chopped chicken, because I don't have stock anymore and I'm too lazy to go buy , and I also changed the cooking cream which usually appears on the Zupa-zupa menu, mostly with Puree Corn , which tastes no less creamy And delicious, it's also very easy to make. So, happy listening..

Zupa Cream Corn Soup Recipe

Mama Badar's Kitchen

(Zupa Cream Corn Soup Recipe)

Servings: 4 pieces

Cooking time: 40 minutes

Material🍲

Just enough pastry skin (you can buy it ready-made, or make it, God willing, I'll share how to make it sometime), cut to the size of a Zupa glass and add a little more.
1 egg yolk part

Corn Puree

200 gr of shelled corn
300 full cream liquid milk
1/4 of an onion, chopped
1 clove garlic, chopped
1 tbsp butter margarine (you can use palmia royal, blue band cookies, etc.)
1/2 tsp chicken stock powder
1/2 tsp mushroom powder
1/4 tsp pepper powder
salt to taste (if using broth that is already salty enough, no need to add salt)

Filling ingredients:

50 g potatoes, cut into small dice
50 gr carrots, cut into small dice
50 gr of shelled corn
1 tbsp sliced spring onion
1 tbsp butter margarine

How to make Zupa cream corn soup:

(Steps to make Zupa cream corn soup)

Prepare the pastry shell, cut into squares according to the size of the Zupa container and add a little more (as shown in the picture).
Melt the butter margarine then saute the chopped onions and garlic until fragrant.
Add the shelled corn, then stir-fry until it changes color.
Add full cream milk, mix well. Add salt, pepper powder, and powdered broth. Cook until boiling. Then wind until slightly cool, and put all into a blender container, puree.
Melt the butter again, then sauté the sliced spring onions.
Add various vegetables, cook until the vegetables are wilted.
After that, enter the corn puree that has been filtered into the pan containing the stir-fried vegetables. Cook cream soup until cooked and fragrant
Pour the cream soup into a heat-resistant container, you can use a plate or aluminum foil. then cover the top with a pastry shell that has been smeared with egg yolk.
Bake in the oven for about 20 minutes at a temperature of about 120 degrees Celsius, (or just until the pastry crust looks puffy and yellowed😅).

Good luck, friends!😍