Ingredients Method

1 tbsp butter
1 l of chicken soup
3 Carrots
1 leek
1 pinch of marjoram
1 pinch of nutmeg
250 ml of whipped cream
1 pinch of pepper
1 pinch of salt
1 pinch thyme
250 g sweetcorn

  1. Bring a pan of salted water to the boil and add the sweetcorn. Simmer for about 10 to 15 minutes. Then strain and put half of the corn kernels aside, the other half in a bowl and puree with the hand blender.
  2. Wash leek or spring onions, clean and chop into small pieces. Peel carrots and chop into small pieces as well.
  3. Add butter in a pot then and cook the vegetables for 4-5 minutes, then add broth and bring it to the boil. Put down the heat and simmer for about 10 minutes. The vegetables should now be soft. Add the mashed corn to the soup, stir in the whipped cream and bring to the boil again.
  4. Then add all the corn kernels as a filling to the soup. Season with nutmeg, thyme, marjoram, pepper and salt and serve warm.

Cooking Hours About Recipe