— starvingchef.com

{simple sweet vegetarian corn soup}[gluten-free]

corn soup by starvingchef

Easter is coming up and with it so does spring fasting. This time of the year is always challenging for me, as I am a true carnivore. I try to be good each year and promise myself that ’this time I will make it through’ but it rarely happens during those 40 days preceding Easter. Maybe this year I will be strong enough and persistent, especially if I can have a little fish on my plate. So, here’s a vegetarian recipe to all of you who are leaving meat out of your diet until Easter.


1 small red onion, diced

½ leek, diced

2 celery, diced

2 garlic cloves, pressed

1 bay leaf

3-4 thyme

1 ts dill

3 potatoes, diced

1 tbs butter

100 ml heavy cream

Salt, pepper

1 liter water

1 cup corn fresh (if not available frozen)


Melt the butter in your pot, add onion and saute it until it becomes translucent. Drop celery, garlic, bay leaf, dill and thyme, season it with salt and pepper and let it simmer for about 10 minutes. Add the corn, potato, water and re-season it if necessary with more salt and pepper. When the potato is cooked, pour heavy cream and cook it for another 5 minutes. You can serve it with smoked salmon but it is just as good with bacon or croutons. Enjoy!