in

Fresh Sweet Corn Cream Soup

5 from 6 votes
Total Time 40 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 87 kcal

Ingredients
 

  • 4 Pc. Corn on the cob fresh
  • 2 tbsp Extra virgin olive oil
  • 1 Pc. Onion
  • 2 Pc. Clove of garlic
  • 1 Pc. Chili
  • 2 Pc. Celery sticks
  • 1 Pc. Carrot
  • 1 Pc. Leeks only the green
  • 2 tbsp Cornmeal
  • 1,5 liter Vegetable bouillon itself
  • Made
  • 2 dl Cream 30% fat liquid
  • Thyme, bay leaf, clove
  • 1 Pc. Grated lemon peel

Instructions
 

Preparations:

  • Remove leaves and threads from the corn cobs. Cut the grains from the cob with a sharp knife. Boil a third of the grains in salted water until they are just soft, rinse in cold water, set aside. Wash and prepare vegetables, cut into cubes. Cut the laugh 1/3 into very fine strips, blanch, chill in cold water, set aside, dice the rest. Peel and dice the onion and garlic and finely chop the chili.

Prepare soup:

  • Heat the oil in a soup pot. Sauté onions, garlic and chilli, add vegetables and sauté. Deglaze with vegetable stock. Do not forget the thyme, bay leaves and cloves with salt and pepper. Simmer gently for 20-30 minutes. Then mix with the mixer or with a hand blender depending on how fine you want it.

Serving:

  • Add the set aside corn kernels to the soup, add the cream and grated lemon zest, heat again, do not boil any more. Arrange the soup in preheated plates with strips of leek and fried onions. For the fried onions, use my tip "Make good fried onions yourself"

Nutrition

Serving: 100gCalories: 87kcalCarbohydrates: 3.1gProtein: 2gFat: 7.6g
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Written by John Myers

Professional Chef with 25 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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