Sweet Corn Soup
Nora
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.
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Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
Course Appetizer, Soup
Cuisine American
Servings 5 servings
Calories 161 kcal
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
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.
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Keyword Corn, Cornsoup, easy, gluten-free, Soup, soup recipe, sweet corn and potato soup, sweet corn soup, sweet corn soup recipe
Serving: 1 Serving | Calories: 161 kcal | Carbohydrates: 19 g | Protein: 3 g | Fat: 9 g | Saturated Fat: 5 g | Trans Fat: 1 g | Cholesterol: 22 mg | Sodium: 539 mg | Potassium: 360 mg | Fiber: 2 g | Sugar: 4 g | Vitamin A: 286 IU | Vitamin C: 16 mg | Calcium: 48 mg | Iron: 1 mg