Mielieroomsop

Mielieroomsop Recipe from South Africa - Ingredients and Directions

Region / culture: South Africa | Preparation time: 10 minutes | Cooking time: 25 minutes | Servings: 4

Introduction

Mielieroomsop, also known as sweetcorn soup, is a creamy and comforting soup that is perfect for a cold winter day. This South African dish is made with simple ingredients like sweetcorn, milk, chicken broth, and onions, but the end result is a flavorful and satisfying soup that will warm you up from the inside out.

History

Mielieroomsop has been a popular dish in South Africa for many years. It is often served as a starter or as a light meal on its own. The combination of sweetcorn and creamy broth is a winning combination that has stood the test of time.

Ingredients

1 medium onion
25 g of butter
15 ml of corn flour
450 ml of warm milk
450 ml of chicken broth
1 tin of cream-style sweetcorn
celery salt
pepper
60 ml of cream

How to prepare

Finely chop the onion and fry it in butter for 5 minutes.
Add the flour and cook for a minute or two over low heat.
Stir frequently.
Remove the pot from the stove and gradually add warm milk while stirring the mixture.
Put the pot back on the stove and add all the other ingredients except the cream.
Stir regularly until it starts boiling.
Lower the heat and add the cream.
Mix well and heat through.
Optional: Mix 10 ml of brandy and 2 ml of sugar, then add it to the soup just before serving.

Variations

Add cooked chicken or bacon for extra protein.
Stir in some chopped fresh herbs like parsley or chives for added flavor.
Use vegetable broth instead of chicken broth for a vegetarian version of the soup.

Cooking Tips & Tricks

Be sure to stir the soup regularly while cooking to prevent it from sticking to the bottom of the pot.

- For a smoother soup, you can blend it with an immersion blender before serving.

- Adjust the seasoning to your taste by adding more salt, pepper, or other spices as desired.

Serving Suggestions

Serve mielieroomsop with a slice of crusty bread or a side salad for a complete meal.

Cooking Techniques

Be sure to cook the flour in the butter before adding the liquid to create a roux that will thicken the soup.

- Simmer the soup gently to allow the flavors to meld together.

Ingredient Substitutions

You can use frozen or canned sweetcorn instead of fresh corn.

- Use olive oil or vegetable oil instead of butter for a dairy-free version of the soup.

Make Ahead Tips

Mielieroomsop can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stove before serving.

Presentation Ideas

Garnish the soup with a drizzle of cream, a sprinkle of paprika, or some fresh herbs for a beautiful presentation.

Pairing Recommendations

Serve mielieroomsop with a crisp white wine or a light beer for a perfect pairing.

Storage and Reheating Instructions

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave before serving.

Nutrition Information

Calories per serving

Each serving of mielieroomsop contains approximately 200 calories.

Carbohydrates

Each serving of mielieroomsop contains approximately 25 grams of carbohydrates.

Fats

Each serving of mielieroomsop contains approximately 10 grams of fats.

Proteins

Each serving of mielieroomsop contains approximately 5 grams of proteins.

Vitamins and minerals

Mielieroomsop is a good source of vitamin C, vitamin A, and potassium.

Alergens

This recipe contains dairy (butter, milk, cream) and may not be suitable for those with lactose intolerance or dairy allergies.

Summary

Mielieroomsop is a creamy and delicious soup that is relatively low in calories and high in vitamins and minerals.

Summary

Mielieroomsop is a classic South African soup that is creamy, comforting, and full of flavor. With simple ingredients and easy preparation, this soup is sure to become a favorite in your household.

How did I get this recipe?

I have a clear memory of the first time I saw this recipe for mielieroomsop. It was a warm summer day, and I was visiting my dear friend Elsie in the small town of Stellenbosch. Elsie was known for her delicious home-cooked meals, and she had promised to teach me how to make one of her favorite dishes - mielie soup.

As we entered Elsie's cozy kitchen, the sweet aroma of corn filled the air. Elsie greeted me with a warm smile and handed me a fresh ear of mielies. She began to show me how to husk and remove the kernels from the cob, explaining that the fresh corn was the key ingredient in her mielieroomsop.

As we worked together, Elsie shared with me the story of how she had learned to make mielieroomsop from her own grandmother. She spoke fondly of the days she spent in the kitchen with her Ouma, watching and learning as she prepared traditional South African dishes.

Elsie's grandmother had passed down the recipe for mielieroomsop through generations, and Elsie had perfected it over the years. She explained that the soup was a simple yet comforting dish, made with fresh mielies, onions, potatoes, and a touch of cream.

As we finished preparing the ingredients, Elsie began to sauté the onions in a large pot, filling the kitchen with a mouth-watering aroma. She added the mielies and potatoes, along with some chicken stock, and let the soup simmer on the stove.

While the soup cooked, Elsie told me stories of her childhood in Stellenbosch, of the family gatherings and festive meals that always included a steaming pot of mielieroomsop. She spoke of the tradition of sharing food with loved ones, of the joy that came from cooking and eating together.

As the soup bubbled away, Elsie taught me the importance of patience and care in the kitchen. She encouraged me to taste and adjust the seasoning, to stir and simmer with love and attention. She explained that cooking was more than just following a recipe - it was about creating connections, memories, and traditions.

Finally, after what felt like an eternity of waiting, the soup was ready. Elsie ladled it into bowls and garnished each serving with a dollop of cream and a sprinkle of fresh parsley. The mielieroomsop looked and smelled divine, and I couldn't wait to taste it.

As I took my first spoonful of the creamy soup, I was transported back to my own childhood, to the meals shared with my own grandmother. I felt a deep sense of connection to Elsie and her family, to the generations of cooks who had lovingly prepared this dish before me.

Elsie watched me with a knowing smile, her eyes twinkling with pride. She knew that I had not only learned to make mielieroomsop that day, but that I had also discovered the joy and fulfillment that comes from cooking and sharing food with others.

And so, as I sat at Elsie's kitchen table, savoring every spoonful of mielieroomsop, I knew that this recipe would become a cherished part of my own cooking repertoire. I would pass it down to future generations, just as Elsie had done for me.

For in the simple act of making and sharing mielieroomsop, I had found a connection to my past, a bond with my present, and a promise for the future. And for that, I will always be grateful to my dear friend Elsie and her delicious mielieroomsop.