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.
1
To prepare croutons for the soup: cut two pieces of white bread into cubes, salt them, and lightly fry in sunflower oil.
- White bread: 100 g
- Sunflower oil: to taste
2
Place the cream and corn in a blender and blend.
- Canned sweetcorn: 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.
- Lingonberry sauce: 5 g
6
Serve with croutons.
- White bread: 100 g
