Heart-warming corn soup, with polenta, bacon, chards and gorgonzola

Heart-warming corn soup, with polenta, bacon, chards and gorgonzola | from IN WHIRL OF INSPIRATION

The silky smooth texture of polenta , the crispy bacon , the sudden explosion of freshness of chards and corn, the pulsating intense salty flavor of gorgonzola. Ah.
This recipe can only be described as the best probably -to play it safe- soup I have EVER made. In the past I have often experimented with corn soups (and my love for corn is exchibited and I shouting my love for them, so many times), but it always seemed to be something missing from the recipe. And just when despair comes the secret ingredient to save the recipe, beloved gkorgkotzola. Little angels in your mind will sing in every spoonful, I promise. Once you get all the material will again wait for you here, tell you how to make the soup will warm your being

Heart-warming corn soup, with polenta, bacon, chards and gorgonzola | from IN WHIRL OF INSPIRATION

Ingredients (for 2 bowls):

300 gr. corn
30 gr. gorgonzola (or more if you like)
100gr. non-fatty bacon into small cubes
3 leaves of chards
3 tablespoons polenta
30 gr. butter
2 medium onions
2 cloves garlic
olive oil, oregano, salt and pepper

Procedure:

In a saucepan saute the chopped onions until golden, then add the chopped garlic, bacon and polenta. Stir constantly until the polenta gets a bit darker (but not brown) and add 3 cups of water. Lower the heat and add the corn and the finely-chopped white parts of the chard twigs. Stir frequently for 5-7 minutes until the polenta boils, add pepper. Then add the gorgonzola into pieces, try the soup and add more salt if necessary. Finally, add the chopped chard leaves, stir and in 1-2 minutes remove the soup from the stove. Serve while it is hot along with some good bread.

 

Heart-warming corn soup, with polenta, bacon, chards and gorgonzola | from IN WHIRL OF INSPIRATION

Will you make this soup? And are you maybe carving more soups? How about a colorful meat soup or a green vegetables and salmon soup? Bon appetit! xo

Comment

Déspina Kortesidou

Déspina Kortesidou was born with the April flowers sometime in the '90s in the sunny peninsula of Greece. She is a graduating master student of neuroscience & metabolism, and a born adventurer.

(3rd person statements sound so official, love it)

She founded In Whirl of Inspiration, back in 2011 when she was (just) a biology student, in the island of Crete. In Whirl of Inspiration started as a creative and writing outlet for when studying molecules, became too monotonous. Recently, she started writing a children book and a not-so-children's book about the civil war in Greece. She has a soft spot for cheese, elder people, and (her own) jokes, but can't tell any as she ruins them by laughing too early. She enjoys sharing advice for eating healthier, or inspiring people to cover themshelves with plants, color and confetti.

Feel free to email her at hello@inwhirlofinspiration.com, or find her on Instagram and Twitter. (breaking the 3rd person narration to thank you properly)

Thank you so much for reading!

Spring soup with salmon, mushrooms, broccoli, spinach and corn

Spring soup with salmon, mushrooms, broccoli, spinach & corn | In Whirl of Inspiration

So, what do we have here? A soup recipe in May, no correction in almost-summer? Let me explain myself. Some places on this planet (hot Greece is excluded, where everyone is wearing shorts and flip flops by now) don't have the luxury of warm spring weather yet. Which is translated in bipolar weather behaviors, with days that it( aka the weather) believes that it lives in the absolute spring dream and with other days that it starts crying for hours and we soak rain and mid-February-style cold. In such "hostile" enviroments, soups are still permitted and even imposed. Well the following one is one of my favorites. It definitely belongs in the tea-soup, which means that you can see through the soup until the bottom of the bowl. And it might be colored water with floating particles, but that doesn't mean that it lacks flavor. 

Spring soup with salmon, mushrooms, broccoli, spinach & corn | In Whirl of Inspiration (2)

Ingredients (2 servings)

:: 300 gr. raw salmon fillet

:: 200 gr. smoked salmon

:: 1 broccoli

:: 300 gr. spinach

:: 10-15 mushrooms (I used a variety of brown mushrooms)

:: 1 whole corn

:: white wine (optional)

:: onion, garlic, dill, salt, ground pepper

Procedure:

The procedure for soups that include green vegetables, is very simple, at least for a me, as I don't want to overcook them so that I keep as much as nutrinal value included.

Initially chop the mushrooms and let them soak in a bowl of warm water for half an hour. While the mushrooms do their thing, sauté the chopped onion and garlic and then add the raw salmon in pieces. Pour somewhite wine and when the alcohol evaporates, add -the colored now- water in which the mushrooms soaked. Add the corn in pieces, season with salt and ground pepper and let it boil for 10 minutes. Then add the broccoli tassels, mushrooms, spinach and dill in this order and with a difference of 2-3 minutes each ingredients from the next one. Your goal is to have your vegetables cooked, but still vibrant green.

Serve with some filets of smoked salmon and fresh dill and enjoy while it's still warm (but not hot hot). Bon appetit!

Spring soup with salmon, mushrooms, broccoli, spinach and corn

Spring soup with salmon, mushrooms, broccoli, spinach & corn | In Whirl of Inspiration

If you still carve for a hot meal try my favorite colorful stew with cabbage feta rolls and soft boiled eggs or these amazing cuttlefish with spinach

Credits | Author & Photos: Debbie Kortes

2 Comments

Déspina Kortesidou

Déspina Kortesidou was born with the April flowers sometime in the '90s in the sunny peninsula of Greece. She is a graduating master student of neuroscience & metabolism, and a born adventurer.

(3rd person statements sound so official, love it)

She founded In Whirl of Inspiration, back in 2011 when she was (just) a biology student, in the island of Crete. In Whirl of Inspiration started as a creative and writing outlet for when studying molecules, became too monotonous. Recently, she started writing a children book and a not-so-children's book about the civil war in Greece. She has a soft spot for cheese, elder people, and (her own) jokes, but can't tell any as she ruins them by laughing too early. She enjoys sharing advice for eating healthier, or inspiring people to cover themshelves with plants, color and confetti.

Feel free to email her at hello@inwhirlofinspiration.com, or find her on Instagram and Twitter. (breaking the 3rd person narration to thank you properly)

Thank you so much for reading!

The Perfect Spring Risotto

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♫ ♪ Tremé. After Mardi Gras

So this is what I call the perfect spring risotto, the one with corn, mushrooms, scallions and grated goat cheese. What more to ask? Oh and and a thriving thyme! Now I am complete. Hey, have you noticed that when you eat something really tasty, you feel happy that right moment that your taste buds explore the new flavor? Not satisfied no, you feel happy and full somehow? Do I seem like a person who would tell you such things to get you try this dish? No and yes. ;)

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Ingredients (makes for one serving)

:: 1 cup of rice for risotto (e.g. Carolina)

:: 1/4 cup chopped onions

:: 1/2 cup mushroom slices

:: 1/2 cup corn

:: 1/2 cup goat cheese

:: 1 scallion

:: dill

:: white wine

:: 1 spoon of butter

:: salt, pepper, thyme

Procedure

Saute the chopped onion and when it becomes gold and nice put the mushrooms too in the pot too. Add the rice and mix well for 1-2 min. then add some white wine and wait until it all evaporates. Now add your corn, pepper, salt and a small dose of boiled water ( having a water kettle can be really helpful ) and wait until it's all absorbed by the rice while you mix rhythmical. Then add the next dose and so on. Your risotto is pitch perfect when it's mushy but not sticky and the rice's heart is still hard.  Remove the pot from the stove and add a spoon of butter, the goat cheese, some dill and your chopped scallions. Mix well and serve. Garnish with some fresh dill, scallions and goat cheese.

(Note: I didn't let my risotto to become very wimpy so theoretically it's not the perfect risotto. Only theoretically.)

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And take a look at my thyme! Oh holly moly me oh my, it's so green and elegant and every time I water it it emerges that strong filling smell of its. But more info and tips about plants in pots and stuff in the next upcoming posts! :)

Μα κοιτάξτε λίγο και το θυμάρι μου. Τόσο πράσινο και χαριτωμένο να αναδύει την δυνατή μυρωδιά του κάθε φορά που το ποτίζω. Αλλά για περισσότερες πληροφορίες και τιπς για φυτά σε γλάστρες, θα περιμένετε τις επόμενες αναρτήσεις. Οκευ;

5 Comments

Déspina Kortesidou

Déspina Kortesidou was born with the April flowers sometime in the '90s in the sunny peninsula of Greece. She is a graduating master student of neuroscience & metabolism, and a born adventurer.

(3rd person statements sound so official, love it)

She founded In Whirl of Inspiration, back in 2011 when she was (just) a biology student, in the island of Crete. In Whirl of Inspiration started as a creative and writing outlet for when studying molecules, became too monotonous. Recently, she started writing a children book and a not-so-children's book about the civil war in Greece. She has a soft spot for cheese, elder people, and (her own) jokes, but can't tell any as she ruins them by laughing too early. She enjoys sharing advice for eating healthier, or inspiring people to cover themshelves with plants, color and confetti.

Feel free to email her at hello@inwhirlofinspiration.com, or find her on Instagram and Twitter. (breaking the 3rd person narration to thank you properly)

Thank you so much for reading!