John Myers
Ingredients for 4 servings:
- 5 large potatoes
- 1 onion(s)
- 1 can of corn (450 g)
- 150 g cooked ham
- 100 ml plant cream, e.g. B. Rama Culinesse
- 800 ml vegetable stock
- salt and pepper
- nutmeg
- 2 sprigs of chives
- 1 tbsp oil
Instructions
Working time approx. 25 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 5 minutes
Peel the potatoes and onions, then dice the potatoes and dice the onions. Drain and rinse the corn. Next, fry the corn cubes in hot oil or butter for 4 minutes. Add all but 2 tablespoons of the corn to the potatoes and onions and fry for 2 minutes. Add the broth and Rama Culinesse. Bring everything to a boil and cook over medium heat for 13-16 minutes. Meanwhile, fry the ham in oil. Once the cooking time is finished, set aside a few potato pieces for garnish. Puree the rest and season with salt, pepper, and nutmeg, then let it stand for 15 minutes. Serve the soup with the ham and chives and the reserved potatoes and corn. 360 kcal per serving.
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