Maize and chestnut soup
The soup is nice at all temperatures. If liked, pan-fried mushrooms go very well with / in this soup.
Ingredients
- 1 small tin cooked maize
- 300 g ready cooked chestnuts, roughly chopped
- 600 ml vegetable (or chicken) stock
- 150 g sour cream
- 1 generous knob of butter
- 1 tbsp caster sugar
- salt, white pepper to taste
Method
- Melt butter in saucepan, add caster sugar, add chopped chestnuts and maize. Cover with stock and cook until very soft, at least 30 minutes. Remove from heat, puree mixture and pass through fine-meshed sieve. Adjust thickness according to preference, reheat but do not boil. Add sour cream and season to taste.