Recipe:
1. Sauté the vegetables in the oil and add the chicken stock.
2. Bring to a boil and cook for 15 minutes, then remove from heat and liquefy in a blender.
3. Use caution since the soup may be still hot, and blend it on batches, so you don't overfill the blender.
4. Strain through a strainer and keep only the liquid, discarding the rest.
5. Return to a boil briefly, and skim the surface.
6. 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.
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