Werkzeuge
Werkzeuge
Zutaten
2 EL ungesalzene Butter
1 Lauch (nur der weiße sowie der weiche grüne Teil), gehackt
1 1 Stangensellerie, gehackt
700 g mehligkochende Kartoffeln, geschält und gewürfelt
1 l Hähnchen- oder Gemüsebrühe
Meersalz
schwarzer Pfeffer, frisch gemahlen
175 g weißer Mais (frisch oder aufgetaut aus dem Gefrierschrank)
125 ml Sahne mit 48 % Fett
halbes Bund frischer gehackter Schnittlauch zum Garnieren
Schritt für Schritt
Melt butter in large saucepan over medium heat. Add leek and celery and cook, stirring, until softened for about 5 minutes. Add potatoes, stock and 1 teaspoon salt and stir to mix well. Bring to a boil over high heat, cover partially, reduce heat to low and simmer until potatoes are tender for about 15 minutes. About 5 minutes before potatoes are ready, stir in 175 g sweetcorn.
Add the potato mixture and cream to the jar of the KitchenAid ARTISAN Power Plus Blender.
Secure lid and turn dial to Speed 1. Slowly increase to medium (Speed 5 or 6) and blend until smooth and rising steam is visible for about 1-2 minutes.
Soup should be hot. If desired, return soup to saucepan, stir in 90 g sweetcorn and heat until sweetcorn are warmed through. Season to taste with salt and pepper. Serve at once, garnished with chives. To store, let cool, transfer to airtight container and refrigerate for up to 5 days or freeze for up to 3 months.
Description