I spent the first weekend of this year in Vienna with my friend, Juci. On Saturday morning when we were wondering around Naschmarkt we decided to cook Mexican dinner. The weather was cold outside so this warm, creamy soup was the best for our bodies and souls.
Cream Corn Soup
Ingredients (serves 4)
– 4 fresh corn, cut off the cob (if you use frozen you need 200-250 g corn)
– 1 medium onion, chopped
– 1 clove garlic, chopped
– 1 organic vegetable stock cube
– 500 ml water
– 100 ml oat cream (you can use cream too)
– 3 tablespoons fresh coriander leaves
– salt, pepper
– olive oil
Method
Heat olive oil in a pot, add onion, garlic and saute until it starts to slightly caramelize. Add the corn, water, vegetable stock cube and 2 tablespoons coriander leaves. Bring to a boil. Reduce heat and cook for approximately 8-10 minutes. With an emulsion blender, process the soup to form a slightly chunky stew consistency. Season with salt and pepper, add the cream and cook for another 3 minutes over medium heat. (Add extra water if it seems too thick.) Adjust flavor as necessary. Serve with coriander leaves and crouton on top.
