Cream of Corn Soup

5 from 6 votes
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Dinner
Cuisine European
Servings 6 people

Ingredients
 

  • 2 Cans / a` 45 ml Drained corn
  • 2 small Chopped onions
  • 750 ml Vegetable broth
  • 200 ml Cream
  • Curry, salt, white pepper
  • 1 Splash Lemon juice
  • Oil for frying
  • Decoration as you like

Instructions
 

  • Sweat the finely chopped onions in a little oil. Add the drained corn kernels and also sweat.
  • Dust with 2 teaspoons of curry.
  • Deglaze everything with the vegetable stock. Stir in the cream.
  • Let the soup simmer over low heat for about 20 minutes.
  • 6 Take the tablespoon of corn kernels out of the soup and put aside as an insert.
  • Finely puree the rest of the soup with a hand blender or mixer and then strain through a sieve.
  • Season to taste with salt, pepper and a squeeze of lemon juice.
  • Then fill the soup into soup cups, spread the corn kernels on top as an insert. Further decoration as you wish.
  • Note 9: The soup tastes very tasty even without pureeing. Pureed and brushed through a sieve, it is of course more elegant as a starter.

Leave a Comment

Your email address will not be published.

Rate this recipe




Scroll to Top