Creamy Corn Soup
- 20 minutes
Want a quick, hearty and creamy, but not very fattening soup?
Keep your body warm with this recipe and enjoy this cool and crisp weather in autumn!
- 1 can (10 ounces/285 g) green corn, steamed
- 250ml (9 ounces) milk
- 2 tbsps unsalted butter
- 1 small onion, chopped
- 1 clove garlic, squeezed
- 1 tsp salt
- 1 can (7 ounces/200 g) sour cream
- 1 tbsp parsley, chopped
Separate about 3 tablespoons of corn.
In the blender jar, put the remaining corn and milk and mix until they get smooth.
In a medium saucepan, place the butter and heat over medium heat until melted. Add onions and garlic and sauté for a few minutes.
Combine (2) and salt into (3) and mix well.
Add sour cream and (1), and heat the soup.
- Put parsley on top and serve.