Soups & creams
Corn Cream Soup
Soft and sweet corn cream soup with a touch of epazote.
VegetarianGluten-free
Ingredients
- 500 g of corn kernels
- 1/2 white onion
- 30 g of butter
- 500 g of vegetable broth
- 150 g of milk
- 100 g of cream
- 1 sprig of epazote
- 1 teaspoon of salt
- Pepper to taste
Step-by-step
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- Put the onion in the mixing bowl and chop 3 sec/speed 5.
- Add the butter and saute 4 min/120°C/spoon speed.
- Add the corn, the broth, the epazote, the salt and the pepper.
- Program 15 min/100°C/speed 2.
- Remove the epazote and blend 1 min/speed 9 until you get a smooth cream.
- Add the milk and the cream. Mix 3 min/90°C/speed 3.
- Serve hot with sauteed corn kernels on top.
Tips
- Strain the cream if you want it very fine.
- Reserve some kernels to decorate and add texture.
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