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.
- 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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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