in Soup Recipes

Corn cream soup

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Ingredients for 4 servings:

  • 1 can of corn (340 g)
  • 400 ml chicken broth
  • 200 ml cream
  • 70 g smoked trout fillet(s)
  • Salt
  • Pepper (black, freshly ground)
  • dill

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

With trout fillet strips

Drain the canned corn thoroughly. Puree two-thirds of the corn kernels in the broth. Pour the puree into a saucepan, add the cream, and bring to a boil. Season with salt and pepper. Cut the fish into strips and add to the soup along with the remaining corn kernels. Bring to a boil briefly. Serve in preheated soup bowls and garnish with dill.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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