Ingredients
2 onions, finely diced
3 cloves garlic, finely diced
1 stick celery, finely diced
50g butter
1 bunch thyme, finely chopped
2 waxy potatoes, diced
300g smoked Polish sausage, cut into chunks
Kernels from 2 corn cobs (roughly 1 cup)
800ml chicken stock
600ml cooking cream
Salt and pepper
1 bunch parsley, finely chopped
To Serve:
200ml sour cream
1 bunch chives, finely chopped
Method
In a large pot over medium heat, add onions, garlic, celery, butter and thyme and sauté for 5 minutes until softened. Add the potatoes, sausage, corn, chicken stock, and season generously with salt and pepper. Bring up to the boil then reduce to a simmer and cook for 25 minutes.
Stir the parsley through the soup and turn off the heat. Ladle the soup into four serving bowls. Combine the sour cream and chives in a small bowl then dollop on top of the soup.
