Creamy Corn Soup with Queso Fresco

Langkah-langkah

1. Heat a medium heavy pot or Dutch oven on medium heat.
2. Add oil and sauté scallions and garlic for 1 minute.
3. Add the corn, potatoes, milk, bouillon, 1 teaspoon salt and 1 tablespoon of cilantro in a large pot and bring to a boil.
4. Reduce heat to medium-low, cover and simmer for approximately 25 minutes or until the potatoes are tender, stirring occasionally.
5. Remove from heat and reserve 6 tablespoons of the corn kernels for topping.
6. Purée in the blender in two batches until really smooth, careful not to burn yourself; return to the pot.
7. Adjust salt and pepper, to taste and heat over low heat 2-3 minutes, stirring occasionally.
8. Pour into 6 bowls and garnish each bowl with 1 tablespoon each of corn kernels and cheese.
9. Top with fresh cilantro and/or scallions.