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Corn soup with carrots

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Ingredients for 4 servings:

  • 3 corn cobs, sweetcorn or corn kernels 300 g
  • 200 g carrot(s)
  • ½ liter vegetable broth, stock
  • 150 g coffee cream
  • 300 g cream cheese, 5% fat
  • 2 tsp horseradish, grated
  • salt and pepper
  • Basil, a few branches
  • Sugar

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

low fat, very tasty, also as a main course

Wash and trim the corn. Remove the kernels from the cob with a knife or by hand and cook in lightly sweetened water for 20 minutes. Peel and wash the carrots, and cut them lengthwise into long, thin strips. Bring the broth to a boil, add the carrot strips, and simmer for 3 minutes. Pour in the cream and bring back to a boil. Add the cream cheese and corn. Season the soup with horseradish, salt, and pepper. Garnish with basil leaves when serving. It’s good as a starter, but we’ve also had it as a main course with fresh black bread.

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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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