Sig's Cream of Sweetcorn Soup with spicy Sausage

Hello everybody, I hope you're having an amazing day today. Today, we're going to make a special dish, Sig's Cream of Sweetcorn Soup with spicy Sausage. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Sig's Cream of Sweetcorn Soup with spicy Sausage, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Sig's Cream of Sweetcorn Soup with spicy Sausage delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Sig's Cream of Sweetcorn Soup with spicy Sausage is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we must prepare a few ingredients. You can cook Sig's Cream of Sweetcorn Soup with spicy Sausage using 10 ingredients and 3 steps. Here is how you cook it.

This works great with marinaded ,gently fried tofu or sun dried tomato instead of the sausage too. It is easy ,quick and tasty

Ingredients and spices that need to be Take to make Sig's Cream of Sweetcorn Soup with spicy Sausage:

1. 1 onion
2. 400 grams frozen or tinned sweetcorn
3. 2 tbsp oil
4. 3/4 liter vegetable stock
5. 1/4 liter sour cream or rwo or three heaped tablespoons Philadelphia cheese
6. 100 grams cabanosi or other smoked and spicy sausage or marinaded tofu
7. 1/2 tsp each salt and black pepper
8. 1 pinch chillipowder
9. 1 pinch dried or very finely chopped fresh parsley
10. 4 tsp toasted pine seeds

Steps to make to make Sig's Cream of Sweetcorn Soup with spicy Sausage

1. Peel and chop the onion.Heat the oil and soften the onion n this.Add the sweetcorn but do not fry. Add the beefstock cook sweetcorn gently for 10-15 minutes.
2. Use a blender to puree the sweetcorn. mash puree through sieve to leave all skin behind,return puree back to pot and add half of he sour cream.Heat but do not boil or cream will curdle.Season soup with chilli, salt and pepper.
3. Remove the skin of the sausages and slice finely.Fry crispy in a pan.Cut the parsley.Decorate soup with sausage, parsley,toasted pine seeds and or a spoonfull of sweetcorn.Add rest of soured cream if wished.

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