Directly from a book i bought in U.K. last semptember i tried to reproduce this soup becouse of the amazing picture shown, of course i made some changes to make the soup closer to my personal taste.
- 20 gr butter
- 1 onion
- 150 gr potatoes
- 40 gr flour
- 15 gr white wine
- 300 ml milk
- 200 ml wather
- 60 gr of swiss cheese
- 1 small box of corn
- 4 fresh sage leaves
Melt the butter in a large saucepan. Add the onion finely chopped and cook, stirring occasionally fo more or less 5 minutes, then add potatoes and cook strirring for 2 minutes; finally prinkle in the flour and cook, stirring, for 1 minutes.
Add white wine and milk and bring to the boil stirring constantly, then reduce the heat and add half of the water, salt and simmer. It is better to taste the soup, becouse my potatoes were very sweet so I add to add a lot of salt to make them tastier.
If the soup gain the right solidity but potatoes ar not still cooked you just have to add other water and simmer, and so on. However it will need almost 45 minutes, so don’t worry!
stirin the corn kernels, cheese, chopped sage and cream and heat through gently until the cheese has just melted. Pour the soup with potato, sweetcorn and cheese into bowls garnish with fresh sage springs, croutons and serve.