Corn Soup with Carrots
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 3 corn on the cob, sweet corn or corn kernels 00 g
- 200 g carrot (s)
- 0.5 liter ½ vegetable stock, stock
- 150 g coffee cream
- 300 g cream cheese, 5% fat i. Tr.
- 2 teaspoons horseradish, grated
- salt and pepper
- Basil, a few twigs
- sugar
Print Recipe
Pin Recipe Instructions
- Wash and clean the corn. Loosen the grains from the flask with a knife or by hand and cook in lightly sugared water for a good 20 minutes.
- Peel and wash the carrots and cut lengthways into long fine strips. Bring the broth to the boil, let the carrot strips simmer for 3 minutes, pour on the cream, let it boil once. Add the cream cheese and corn. Season the soup with the horseradish, salt and pepper.
- Garnish with basil leaves when serving. Good as a soup, but we`ve already eaten it as a main course with fresh black bread.
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