Corn and chili soup Argentinian style

Ingredients for 4 servings:

• 2 cans of corn, set aside 2 tbsp
• 500 ml vegetable stock or beef stock
• 250 ml Cremefine, or cream
• ½ chili pepper(s)
• 1 onion(s)
• some salt
• some pepper
• 1 tsp, heaped sugar
• 1 tbsp butter
• some parsley, flat, finely chopped

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Finely dice the onions. Deseed and slice the chili pepper into small strips. Lightly caramelize the butter and sugar in a saucepan. Add the onions and chili strips and sauté briefly until the onions are slightly translucent. Do not increase the heat to too high, as this will cause the butter to burn. Add the drained and rinsed corn (set aside 2 tablespoons) to the pan and sauté briefly for 2-3 minutes. Pour in the stock and simmer for 10-15 minutes over medium heat, until the corn is tender. Add the Cremefine and simmer for another 2-3 minutes. Purée the soup with a hand blender and pour it through a fine sieve into a saucepan. Briefly heat the 2 tablespoons of corn and the parsley in the soup and serve.