Corn Cream Soup

4 servings

60 minutes

Corn cream soup is a delicate and velvety dish that captivates with its lightness and rich creamy-corn flavor. This recipe, inspired by European cuisine, combines simplicity of preparation with elegance in presentation. The base consists of canned corn, which gives the soup natural sweetness, while cream adds softness and harmony. To make the taste even more interesting, the soup is served with crispy croutons infused with sunflower oil aroma and an exquisite lingonberry sauce that adds a slight tanginess. This combination makes the dish perfect for both everyday dinners and festive tables. It is an excellent choice for those who appreciate refined flavors and want to enjoy a warming and enveloping cream soup.

Energy value per serving

• Calories: 239.5
• Proteins: 3.6g
• Fats: 15.2g
• Carbohydrates: 21.6g

Ingredients

• Butter: 70 g
• White bread: 100 g
• Canned corn: 150 g
• Sunflower oil: to taste
• Lingonberry sauce: 5 g

Cooking steps

1. To prepare croutons for the soup: cut two pieces of white bread into cubes, salt them, and lightly fry in sunflower oil.

   Required ingredients:

   • White bread: 100 g
   • Sunflower oil:  to taste

2. Place the cream and corn in a blender and blend.

   Required ingredients:

   • Canned corn: 150 g

3. Strain the mass through a sieve to remove corn particles.

4. Pour the strained mass into a saucepan. Place on the stove, bring to a boil, and immediately remove from heat.

5. Pour the ready soup into a bowl. Drizzle with lingonberry sauce.

   Required ingredients:

   • Lingonberry sauce: 5 g

6. Serve with croutons.

   Required ingredients:

   • White bread: 100 g