Corn and Potato Soup

 Ingredients: 30 g butter, 1 finely chopped onion, 1 stick of finely chopped celery, 1/2 parsnip chopped small, 1 carrot chopped small, 1/2 teaspoon oregano, 1/2 teaspoon marjoram, 1/2 teaspoon thyme, a pinch of cayenne, 1.3 L water + 1 chicken/vegetable cube or 1.3 L chicken/vegetable broth, 600 g potatoes, 450 g corn, 50 ml sour cream, 1 teaspoon chopped parsley, salt and pepper, a few arugula leaves, 4 slices of finely chopped bacon (optional), finely grated Parmigiano Reggiano (optional)

In a large pot, start by sautéing the onion, carrot, trout, and celery over low heat for 4-5 minutes until the vegetables become translucent and release their aromas. It is important not to let them brown, but just to soften slightly. Then, add the desired spices, including a little cayenne for a touch of heat, which will perfectly complement the sweetness of the vegetables. Stir well and let the flavors combine for a minute.

Once the spices are integrated, add water and the stock cube to enhance the flavor of the dish. Bring everything to a boil, and when it starts boiling, peel the potatoes and cut them into small cubes of about 2-3 cm. These potatoes will add a pleasant texture to the soup and contribute to its heartiness. Once the potatoes are cut, add them to the pot along with the corn, stir gently, and cover the pot with a lid.

Let the soup simmer on low heat, so the potatoes cook evenly and absorb the flavors from the soup. Depending on the size of the potato cubes, the cooking time may vary, but generally, you should simmer for about 15-20 minutes or until the potatoes are tender. When they are ready, remove the pot from the heat and use a blender to mix the soup, pulsing 4-5 times to achieve a creamy consistency while keeping visible pieces of vegetables for added texture.

Once you have the desired soup, add the cream to give it a touch of richness and creaminess, then incorporate the freshly chopped parsley and arugula, which will bring a note of freshness. Season with salt and pepper to taste, making sure to mix everything well to distribute the flavors evenly.

In a separate pan, over low heat, sauté the diced bacon for 4-5 minutes until it becomes crispy and golden. This will add a savory flavor and a pleasant contrast to the soup. Once the bacon is ready, drain the excess fat and add it on top of the soup before serving to create an appetizing look and enhance the tasting experience. Enjoy this warm soup, perfect for cool days or as a comforting dish for the whole family!

 Tags:  onion greenery chicken meat carrots potatoes soup unt sour cream gluten-free recipes