Cream of corn soup

Ingredients for 4 servings:

• 2 bell peppers, 2 red or 1 red and 1 green
• 1 onion(s)
• 2 cans of corn (425 g each)
• 30 g butter
• 30 g flour
• 1 liter of broth
• salt and pepper
• curry
• cumin
• turmeric
• coriander
• 2 tsp lemon juice
• 200 ml cream
• some coriander leaves

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Clean, wash, and dice the bell peppers. Peel and dice the onion. Drain the corn in a sieve and rinse briefly under running water. Puree half of it. Heat the butter in a saucepan and fry the onions until translucent. Add the flour and sauté, but do not brown. Carefully deglaze with the stock, little by little (a little at a time, stirring until smooth so it doesn’t clump). Add the bell pepper, pureed corn, and whole corn kernels. Cook for 5 minutes. Season with salt, pepper, curry, lemon juice, turmeric, cumin, and coriander. Finish the soup with the cream. For the finishing touch, reserve some of the cream and whip it until stiff peaks form, then garnish the soup with a dollop of cream and curry leaves and a little fresh coriander when serving. Vinschgau bread goes perfectly with this dish.