Corn soup with ginger

Ingredients for 4 servings:

• 2 m.-sized onion(s)
• 300 g corn, from the can
• 500 ml vegetable stock
• 20 g butter or margarine
• 1 tbsp extra virgin olive oil
• 100 g crème fraîche
• 100 ml cream
• 100 ml white wine
• 1 small bulb(s) of ginger
• 1 bunch of flat-leaf parsley
• ½ lemon(s)
• Salt

Instructions

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

Heat the olive oil in a pan, add butter or margarine, and sauté the roughly chopped onions. Add the well-drained corn and sauté, reserving a tablespoon of this for garnish. Peel the ginger root, chop half of it very finely, and add it. Deglaze with the white wine and the juice of half a lemon, then add the vegetable stock. Cover and simmer over low heat for 20 minutes. Purée the soup with an immersion blender or in a blender and press through a fine sieve. Then bring back to a boil. Stir in the crème fraîche, seasoning with salt if desired. Whisk the cream until stiff peaks form. Ladle the soup into warmed bowls and top with a tablespoon of whipped cream. Sprinkle roughly chopped parsley, a few kernels of corn, and a little grated ginger over the cream. Serve immediately.