Corn and potato soup with crispy bread hearts

Ingredients for 3 servings:

• 1 can corn kernels, (285 g drained weight)
• 3 m.-sized potatoes
• 1 m.-sized onion(s)
• 1 large garlic clove(s)
• 400 ml water
• 1 cup of pure chicken bouillon, instant
• 100 ml cream
• Salt
• Pepper, freshly ground
• Chili powder or chili flakes
• 1 dashes lemon juice
• 2 slices of brown bread
• Butter and oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

creamy-spicy and quick to make

Peel and dice the onion, garlic, and potatoes. Heat a little oil in a pan and sauté the diced vegetables and sweetcorn. Add the stock, a little salt, pepper, and chili flakes, and top up with water. Simmer until the potatoes are tender. Puree the soup vigorously. Strain the soup again if you don’t like the corn husks. Add the cream, bring to a boil, and season to taste with salt, pepper, the chili, and a squeeze of lemon juice. Cut hearts out of the bread slices using a cookie cutter. Brown the bread in a little salted butter in a pan and serve with the soup.