Corn cream soup
easy
75 mins
75 mins
Ingredients
- 4 maize cobs (approx. 220 g each; yields approx. 600 g pure maize grains)
- 2 Onions
- 2-3 Garlic cloves
- 3 TABLESPOONS Oil
- 1/4 TEASPOON ground cumin
- 250 ml Milk
- 900 ml Vegetable broth (instant)
- 250 g Whipped cream
- 150 g Spring onions
- 7-10 Tbsp Salt
- 1 pinch Sugar
- 7-10 Tbsp freshly ground black pepper
- 4 discs (10 g each) Bacon
Directions
- 1
Clean and wash the corncob, cut the underside of the corncob smooth, place on a work board and use a sharp knife to cut the grains straight down from the cob. Peel and finely chop the onions.
- 2
Peel and finely chop the garlic. Heat 2 tablespoons of oil in a saucepan and fry the onions until transparent. Add garlic and corn grains, fry briefly. Dust with cumin. Deglaze with milk, stock and 150 g cream, bring to the boil, cover and cook for about 40 minutes.
- 3
In the meantime clean and wash the spring onions and cut them into fine rings. Heat 1 tablespoon of oil in a small pan and fry the spring onions lightly while turning them. Remove from the pan and put aside.
- 4
Whip 100 g cream with the whisk of the hand mixer. Using a slotted spoon, lift a few corn grains out of the stock, drain and set aside. Remove the corn in the stock from the stove and puree finely with a blender, pass through a sieve.
- 5
Put back into the pot, heat up. Add the rest of the corn grains and spring onions, season again with cumin, salt, sugar and pepper. Leave bacon in a pan without fat until crispy. Serve the soup with a blob of whipped cream and a slice of bacon in small bowls.
Nutrition Facts
470 kcal
27 g
34 g
9 g
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