Corn, cheese and pepper soup

Ingredients for 4 servings:

• 2 corn cobs, fresh
• 1 red bell pepper(s)
• 1 onion(s)
• 1 potato(s)
• 100 g Cheddar cheese
• 150 ml milk
• 1 liter vegetable broth
• 1 tbsp butter
• 3 tbsp cornstarch
• 1 bunch bouquet garni (mixed herbs, parsley, thyme, bay leaf)
• some fresh, chopped parsley (and some for garnishing)
• Salt
• Black pepper, freshly ground

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Remove the corn kernels from the cobs and set the empty cobs aside. Peel the onion and dice finely. Halve the bell pepper, remove the seeds, remove the white membranes, and rinse. Peel the potatoes and rinse them as well. Finely dice the onion, bell pepper, and potato. Grate the cheese. Bring the vegetable stock to a boil in a saucepan and simmer the empty corn cobs over low heat for about 5 minutes. Then remove the cobs and pour the stock through a sieve into a bowl. Melt the butter in the same saucepan and sauté the diced onion until translucent. Add the stock, corn, diced bell peppers and potatoes, and the bunch of herbs. Bring to a boil and simmer over low heat until everything is tender. Then remove the bunch of herbs. Mix the cornstarch with the milk until smooth and carefully pour it little by little into the boiling soup while stirring (the soup should be lightly thickened). Add the grated cheese and stir while melting. Add chopped parsley and season the soup with salt and pepper. Ladle the soup into bowls and sprinkle with chopped parsley.