Ingredients - Serves 4
- 1 can corn kernels or 1 cup of frozen corn kernels (you can use fresh corn, but they may take longer to cook)
- 3 tbsp extra virgin olive oil
- 1 large (or 300 g) onion, chopped
- 2 celery stalks, trimmed and chopped, optional
- 1 large (or 250 g) carrot, chopped
- 1 large (or 350 g) potato, chopped
- 2 bay leaves
- 2 cups water
- 100 g or ½ cup of cream cheese
- ½ cup milk
- Salt, to taste
- ground black pepper
- fresh parsley, chopped, optional
Steps
- Heat oil in a large saucepan. Add bay leaves, onion, celery, carrots and potatoes and saute till the onions are soft
- Add water and half of the corn and bring to a boil
- Cover and cook till the potatoes are very soft
- Add cream cheese and milk, remove and discard the bay leaves and blend till smooth
- Add the remaining corn, salt and ground black pepper and cook for a further 2 minutes
- Serve warm
Use a regular {blender} or you can also use a {hand blender} (or immersion blender) which works wonderfully for soups
By Sirisha Tadimalla on