Sweet Corn Soup
Sweet corn paired with potatoes and crème fraîche, onions, and spices, all boiled up with chicken soup, and you have a wonderful dinner on a cold fall or winter evening.
Equipment
- Blender
- Electric chopper
Ingredients
- 300 g Frozen corn kernels Works with canned corn as well
- 1 piece Onion
- 150 g Potatoes
- 20 g Butter
- 500 ml Vegetable broth or chicken broth
- 125 g Crème fraîche
- 1 pinch Salt
- ½ teaspoon Pepper
- 250 ml Water
Instructions
- Peel, wash, and chop the potato and onion.
- Heat the butter in a pot and sauté the onion in it until translucent.
- Add the potatoes and infuse with the clear chicken broth.
- Cover and simmer for 10 minutes.
- Add the corn and simmer for another 10 minutes.
- Next, add crème fraîche, salt, pepper, and the tap water, and liquidize the soup with the immersion blender.
- Finally, to make the soup quite subtle, pass it with a tablespoon through a close-meshed sieve into a large bowl or cooking pot.
- After straining, pour the soup back into the pot and bring to a boil again.
Please note that all my recipes are developed and tested in metric grams. I recommend using digital scales for more accurate results. I provided a conversion to US customary in the recipe, but please note that I haven't tested it using this method.
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Nutrition values are estimates only, using online calculators. Please verify using your own data.
Serving: 1Serving | Calories: 161kcal | Carbohydrates: 19g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 539mg | Potassium: 360mg | Fiber: 2g | Sugar: 4g | Vitamin A: 286IU | Vitamin C: 16mg | Calcium: 48mg | Iron: 1mg