• 1/2 kg. frozen sweet corn,
• 1.5 litre chicken stock or base,
• 1/2 cup each-chopped onion,
• 1 cup diced carrot and celery,
• 1/4 cup pure olive oil,
• 1/2 cup whipping cream,
• salt and freshly ground black pepper to taste.
• For garnish:
• Mix some diced tomato, cooked corn and chopped cilantro.

Sauté the vegetables in the oil and add the chicken stock. Bring to a boil and cook for 15 minutes, then remove from heat and liquefy in a blender. Strain through colander and return to a boil, skimming the surface. Add the cream, season to taste and serve with 1 tablespoon of the garnish in each bowl of corn soup. The cream of corn soup is also delicious served with some diced grilled chicken in it.

by Pak101.com (few years ago!) / 978 views