Corn Soup Puree
4 servings
30 minutes
Corn cream soup is a delicate and velvety dish that blends the sweet taste of corn with creamy softness. European cuisine knows it as a warming and nutritious soup that can be served as a standalone dish or a light lunch. This version achieves the soup's tenderness by combining fresh or canned corn, cream, and chicken broth, while caramelized vegetables add depth to the flavor. Crispy ciabatta sticks complement it, creating a pleasant contrast of textures. This soup warms wonderfully on cool evenings and delights with its rich taste, especially when garnished with fresh herbs or a pinch of aromatic spices.
1
Chop the onion into small cubes and grate the carrot.
- Onion: 2 heads
- Carrot: 200 g
2
Melt butter in a pan, add olive oil, and sauté onion and carrot until soft.
- Butter: 50 g
- Olive oil: 2 tablespoons
- Onion: 2 heads
- Carrot: 200 g
3
Heat chicken broth in a pan and pour in the cream.
- Chicken broth: 1 l
- Cream 30% fat: 100 ml
4
Add carrots and onions to the broth, then add corn. If there's no fresh corn, canned can be used. Season with salt and pepper to taste. Heat and blend until smooth. Depending on the thickness, chicken broth can be added.
- Carrot: 200 g
- Onion: 2 heads
- Fresh corn: 200 g
- Salt: to taste
- Ground black pepper: to taste
- Ground red pepper: to taste
- Chicken broth: 1 l
5
Cut the ciabatta into strips and sauté in olive oil until golden.
- Ciabatta: 100 g
- Olive oil: 2 tablespoons
