Corn in Chestnut Cream Soup Recipe

Ingredients:

• 1 can corn
• 1 cup chestnuts (peeled and boiled)
• 2 cups vegetable broth
• 1/4 cup heavy cream
• 1 onion (chopped)
• 3 cloves garlic (minced)
• 2 tablespoons unsalted butter
• Salt and pepper to taste
• Fresh parsley (chopped) for garnish

Directions:

1. Heat the butter in a large pot over medium heat and sauté the onion and garlic until soft and fragrant.
2. Add the chestnuts, corn and vegetable broth. Bring to a boil and then let it simmer for 20 minutes.
3. Using an immersion blender, blend the soup until creamy and smooth. If you don’t have an immersion blender, let the soup cool a bit and then blend it in batches in a regular blender.
4. Return the soup to the pot and add salt and pepper to taste. On low heat, add heavy cream and stir well until incorporated.
5. When the soup is hot, ladle it into bowls and garnish with fresh parsley.

Verdict:

This corn in chestnut cream soup is a rich and creamy dish that is perfect for a cold night or as a starter for a dinner party. The combination of chestnuts and corn adds a unique twist to a classic soup recipe. The garnish of fresh parsley adds a pop of color and a bit of freshness to the dish.

Serving Suggestions:

Serve this soup with a side salad or a slice of crusty bread for a complete meal. It is also great as a starter for Thanksgiving or Christmas dinner.