Cream soup of leek and corn salad
4 servings
40 minutes
Leek and corn salad cream soup is a refined dish of European cuisine that embodies the harmony of flavors and textures. This delicate, velvety soup combines the sweet aroma of leek with the softness of potatoes and the freshness of corn salad, creating a sophisticated and warming dish. Light creamy notes give the soup a silky consistency, while drops of Tabasco add subtle heat. Its origins can be traced to traditional French or Belgian cuisines that value simple yet elegant flavor combinations. This soup is perfect for a light lunch or an exquisite dinner, and by substituting corn salad with spinach, one can vary the taste according to preferences. It pairs wonderfully with crispy toasts, and its delicate flavor will delight lovers of gastronomic refinement.
1
Slice the leek root into rings and finely chop two cloves of garlic. Add olive oil to the pot and sauté the onion with garlic over medium heat for 5 minutes.
- Leek: 1 piece
- Garlic: 2 cloves
- Olive oil: 2 tablespoons
2
Add water and diced potatoes. Boil for 15 minutes, then add corn salad and cook until the potatoes are fully done (another 5-7 minutes).
- Water: 1 l
- Potato: 250 g
- Corn salad: 150 g
3
Blend the contents of the pot until it becomes a puree.
4
Add cream, a few drops of Tabasco, and salt. Bring to a boil and simmer for 5 minutes.
- Cream: 200 ml
- TABASCO®: to taste
- Salt: to taste
5
Corn salad can be replaced with spinach.