A creamy, velvety corn soup made with fresh sweet corn, butter, and cream, seasoned with nutmeg and served with toasted bread.
Ingredients
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6 ears fresh sweet corn, kernels removed
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1 large onion, diced
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2 tbsp butter
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500ml vegetable broth
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200ml heavy cream
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1 pinch nutmeg
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Salt and white pepper
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Fresh chives for garnish
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4 slices crusty bread, toasted
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.