You going to need a large pot or a very big skillet. I used a very big cast iron skillet and a food processor to make this wonderful soup.
Over medium heat using a large pot melt 2 tablespoons of sweet cream butter, add onions and saute until onions are translucent, add sweet corn and cook for 2 minutes.
Add peas and chicken stock, bring mixture to a brisk simmer for 1 - 2 minutes.
Puree the soup using a food processor in batches adding heavy cream a little a time with each batch. Soup should be smooth without any lumps. Add smoked salt and pepper to taste.
Top with homemade croutons and serve.
Rustic Croutons
Ingredients:
-3 slices of rustic artisan wheat bread, cut into cubes
cloves of garlic, minced
tablespoon of unsalted sweet cream butter
/2 tablespoon of extra virgin olive oil
Directions:
Cut bread into medium size cubes, set aside.
Using a garlic press mince garlic, set aside.
In a small bowl toss cubes of bread with evoo, set aside.
Using a skillet over medium heat melt butter, pour cubed bread and add garlic.
Toast until brown, use a wooden spoon to turn croutons to ensure even browning.
Remove from heat and use immediately.
Serve.
Recipe by Premeditated Leftovers™ at https://premeditatedleftovers.com/?p=32007