American Corn Cream Soup
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 50 g butter or mararine
- 2 medium onion (s)
- 1 large red pepper (s)
- 2 cans corn (corn kernels, weighing approx. 80 g each)
- 1 tablespoon flour
- 500 ml vegetable stock (instant)
- 500 ml milk
- 150 g crème fraîche
- salt and pepper
- Curry powder
Print Recipe
Pin Recipe Instructions
- Clean the peppers, cut into small cubes or diamonds. Finely dice the onions. Sauté both in the hot butter, add the corn and let simmer briefly. Dust with flour, pour stock and milk on top, stir well and cook for 10 minutes. Finally add the creme fraiche and season to taste.
- The soup is a lot more calorie-intensive in the original: you then use 600 ml vegetable broth and 500 ml whipped cream instead of milk and creme fraiche - but my guests also liked my light version very much!
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