Utensilios
Utensilios
Ingredientes
2 cucharadas mantequilla sin sal
1 puerro picado (solo las partes blancas y verdes tiernas)
1 1 tallo de apio picado
700 g patatas harinosas peladas y cortadas en dados
1 l caldo de pollo o de verduras
sal marina
pimienta negra recién molida
175 g maíz dulce blanco congelado o fresco
125 ml nata para montar
medio manojo de cebollino fresco picado para decorar
Paso a paso
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