in Soup Recipes

Corn soup with sausage

updated

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Ingredients for 4 servings:

  • 150 g corn (frozen)
  • 250 ml vegetable stock
  • 125 ml cream
  • 2 garlic cloves
  • ½ onion(s)
  • 2 tbsp oil
  • 90 g sausage (garlic sausage)
  • 50 g peas (frozen)
  • 1 chili pepper(s), finely chopped
  • 1 tbsp oil
  • salt and pepper
  • Lime juice to taste

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Peel and chop the onion and garlic. Sauté the corn, onion, and garlic together in 1 tablespoon of hot oil until lightly browned. Pour in the vegetable stock and cream and simmer over medium heat for about 10 minutes. Cut the sausage into 1/2 cm thick strips. Fry in a pan in 1 tablespoon of hot oil until crispy and drain on kitchen paper. Season the soup with salt, pepper, and lime juice and puree finely. Stir in the peas and chili pepper and simmer for another 2 minutes. Serve the soup on plates and sprinkle with the sausage and parsley.

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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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