A creamy, velvety corn soup made with fresh sweet corn, butter, and cream, seasoned with nutmeg and served with toasted bread.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: wide soup plate
Garnishes: chives, cream swirl
Accompaniments: toasted bread
Instructions
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1
Melt butter in a large pot over medium heat and sauté diced onion until translucent, about four minutes.
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2
Add corn kernels and cook for three minutes, stirring occasionally, until slightly softened and fragrant.
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3
Pour in vegetable broth, bring to a boil, then reduce heat and simmer for fifteen minutes until corn is very tender.
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4
Blend soup until smooth with an immersion blender, then pass through a fine sieve for a silky texture.
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5
Stir in cream and nutmeg, season with salt and white pepper. Heat gently without boiling.
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6
Serve in warm bowls garnished with chives alongside toasted crusty bread.
Did You Know?
Corn was introduced to Liechtenstein in the 17th century and quickly became the principality's most important crop, shaping its cuisine for centuries.
Chef's Notes
Equipment Tips
- large pot
- immersion blender
- fine sieve
Garnishing
chives, cream swirl
Accompaniments
toasted bread
The Story Behind Maiskolben Suppe
Corn transformed Liechtensteiner agriculture and cuisine when it arrived from the Americas. The Rhine Valley's fertile soil proved ideal for corn cultivation, and the grain became central to the local diet. This elegant soup represents the evolution of humble corn preparations into refined alpine cuisine, bridging peasant traditions with the more sophisticated cooking that developed as Liechtenstein prospered in the modern era.
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