Ingredients
2 x 400 g whole-kernel corn
15 ml butter
15 ml olive oil
1 onion
2 carrots
1 celery stalk
2 garlic cloves
1 F chicken stock
10 ml fresh parsley – chopped
125 ml cream
salt and black pepper – to taste
Method:
Heat the butter and oil in a large saucepan.
Add the onion, carrot and celery, and fry for a few minutes until soft.
Add the garlic and the whole-kernel corn. Mix well.
Stir in the chicken stock. Bring the soup to a boil and then reduce the heat and simmer over gentle heat for 20 minutes.
Puree the soup and stir in the cream.
Season to taste with salt and pepper.
Serve hot with warm cheese toasties.
Z Food24.com.
