Corn‑Potato Soup with Scallions

Ingredients

• 1 onion
• 350 g waxy potatoes
• 200 g corn (canned)
• 1 bunch spring onions
• 2 tbsp butter
• 2 tbsp corn flour
• 100 ml dry white wine
• 500 ml vegetable broth
• 200 ml milk
• Salt
• Pepper (freshly ground)
• Nutmeg (freshly grated)

Instructions

1. 1.

   Peel and finely chop the onion. Peel, wash, and dice the potatoes into small cubes. Drain the corn thoroughly in a sieve. Rinse, trim, and slice the spring onions into thin rings.

2. 2.

   In a pot melt the butter, sauté the onion until translucent, add two‑thirds of the potato cubes, cook briefly, then dust everything with flour. Deglaze with white wine, pour in the broth, and stir well to avoid lumps.

3. 3.

   Simmer over medium heat for 15 minutes, then purée with an immersion blender. Add the corn, spring onions, remaining potato cubes, and milk. Season with salt, pepper, and nutmeg; taste and simmer gently for about 10 more minutes. Adjust seasoning again and serve immediately.