Corn Soup
50—55 Min
Sweet and creamy—this corn soup is comfort in a bowl. Blending golden corn, potato, and aromatic thyme, it’s the kind of comforting spoonful you’ll crave as soon as the leaves start to turn… or anytime, really.
Ingredients 4 Portions
- 400 gcorn (fresh or frozen)
- 1 small potato
- 1 onion
- 20 gbutter
- 500 mlwater
- 100 mlcooking cream
- Salt and pepper, to taste
- 1 tspThyme, Crushed
- fresh chives for garnish
Preparation
- 1
Peel and finely chop the onion. If using fresh corn, cut the kernels off the cob with a knife. Dice the potato.
- 2
In a heavy-bottomed pot, melt the butter and sauté the onion over medium heat for 5 minutes. Add the potato and corn, stir, and cook for another 3 minutes. Pour in the water, add salt, pepper, and thyme, then cook for 20 minutes, until the vegetables are soft.
- 3
Set aside some corn for garnish, and blend the rest into a creamy soup using a hand blender. Add the cream, season with more salt and pepper if needed, and bring to a brief boil. Serve with the reserved corn, chives, and a swirl of cream.
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