Creamy Corn and Dill Soup
Creamy Corn and Dill Soup is a tasty and light dish that becomes truly special with the harmonious pairing of fresh dill and sweet corn. Corn soup is popular in many cuisines around the world, but its combination with dill particularly reflects Central European tastes. This soup is an ideal choice for a light lunch or dinner, as it is quick to prepare yet creamy and satisfying. The toasted croutons add extra crispness to the dish, making it even more enjoyable.
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Ingredients for this recipe
Servings: 4
400
g
Canned Corn
30
g
Butter
1
Onion
2
cloves
Garlic
800
ml
Vegetable Broth
200
ml
Heavy Cream
1
bunch
Fresh Dill
1
tsp
Salt
1
pinch
Black Pepper
1
cup
Toasted Croutons
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Preparation Steps
1
Peel and finely chop the onion and garlic. Finely chop the dill.
2
In a large pot, melt the butter over medium heat. Add the onion and garlic and sauté until translucent, about 3-4 minutes.
3
Add the corn and sauté for another 5 minutes, allowing the flavors to intensify.
4
Pour in the vegetable broth and bring to a boil. Reduce heat to medium and simmer for 15 minutes, or until the corn is very tender.
5
Use an immersion blender to purée the soup until smooth and creamy.
6
Stir in the heavy cream and chopped dill. Season with salt and black pepper to taste.
7
Cook for an additional 2-3 minutes over low heat to allow the flavors to meld.
8
Serve hot, garnished with toasted croutons and fresh dill.
