Corn Potato Soup
Normally my one warm meal of the day will be lunch. Since my childhood dinner has mostly been a cold supper. That meant a bread (most of the time homemade from my mom), some cheese and vegetables. And during my time at college I kept this routine in my own apartment, thanks to the universities mensa. But this winter when I come home with cold hands and a hungry stomach, I am happy if I can enjoy a hot soup in the evening. I like to cook a big pot once I am at it and freeze a few portions for later. And then, on days like today, with snow outside and it being cold and foggy, I get to warm my hands on a hot soup like this.
Recipe – Creamy Corn Potato Soup
Amount: 2 portions
Prep time: 30 minutes
1 Tbsp olive oil
1 cup soup vegetables (mix of carrot, leek, celery and parsley)
800 ml water
200 ml heavy cream
300 g potatoes
200 g corn kernels, separated
salt, pepper, nutmeg, 1/2 Tsp curcuma
1 green onion
Peel the onion and cut it in cubes. Sautee it in a pot together with 1 Tbsp olive oil.
Add 1 cup of the soup vegetables and sear until a light brown.
Add 800 ml of water and 200 ml of heavy cream.
Peel 300 g potatoes and cut it in small pieces. Add to the pot together with 100 g of the corn kernels.
Bring to a boil and let cook covered with a lid for 10 minutes.
Puree the soup to a very fine and creamy consistency.
Season to your taste with salt, pepper and ground nutmeg. Add 1/2 Tsp of curcuma powder for a prettier color.
Add the remaining corn kernels to the soup and let cook for 2 minutes uncovered.
Meanwhile cut the green onion into rings and garnish the soup with them.