Leek and Corn Salad Cream Soup
⏳ Time
40 minutes
🥕 Ingredients
9
🍽️ Servings
4
Description
Leek and Corn Salad Cream Soup
Ingredients
- Leek - 1 piece
- Potato - 8.8 oz
- Garlic - 2 cloves
- Water - 1 qt
- Corn Salad - 5.3 oz
- Salt - to taste
- Olive Oil - 2 tablespoons
- TABASCO® - to taste
- Cream - 7 fl oz
Step by Step guide
Step 1
Slice the root of the leek into rings and finely chop the two cloves of garlic. In a pot, add olive oil and sauté the leek with garlic over medium heat for 5 minutes.
Step 2
Add water and the peeled, diced potato. Cook for 15 minutes, then add the corn salad and continue cooking until the potato is fully cooked (another 5-7 minutes).
Step 3
Blend the contents of the pot until smooth.
Step 4
Add the cream, a few drops of TABASCO®, and salt. Bring to a boil and simmer for 5 minutes.
Step 5
Corn salad can be replaced with spinach.
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