Creamy corn soup with chorizo

Name: Creamy corn soup with chorizo
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 cans (212 ml each) Vegetable corn; 1 Onion; 2 Potatoes; 2 TABLESPOONS Oil; 1 l Vegetable broth; 200 g Whipped cream; 1 piece (approx. 120 g) air-dried chorizo; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TEASPOON Sugar; 2 stems Oregano

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

2 cans (212 ml each) Vegetable corn
1 Onion
2 Potatoes
2 TABLESPOONS Oil
1 l Vegetable broth
200 g Whipped cream
1 piece (approx. 120 g) air-dried chorizo
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TEASPOON Sugar
2 stems Oregano

Directions

1
Drain the corn. Peel onion and potatoes. Cut both into pieces. Heat the oil in a pot. Brown onion and potatoes in it. Add the corn, up to 4 tablespoons. Add stock and cream. Let simmer for about 20 minutes.
2
In the meantime, cut the sausage into thin slices and leave them crisp in a pan without fat. Add the rest of the corn and fry. Remove the sausage-corn mixture.
3
Puree the soup. Season with salt, pepper and sugar. Wash oregano and shake dry. Pluck the leaves from the stems. Arrange soup in deep plates or bowls. Sprinkle with the sausage-corn mixture. Garnish with oregano.