John Myers
Contents
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Ingredients
- 1 Can Corn cooked
- 1 small Onion
- 1 small Peeled garlic clove
- 1,5 tbsp Rapeseed oil
- 400 ml Vegetable broth, instant
- 200 ml Cream 30% fat
- 0,125 tsp Yellow curry powder
- 0,5 tsp Chili threads
- Salt and pepper
Instructions
- Peel off the onion and garlic clove, cut into large pieces. Heat 1 tablespoon of oil in a saucepan, sauté the onions and garlic briefly.
- Put the corn kernels in a sieve and drain well. Put 2 tablespoons of the corn aside. Put the corn in the pot and let it simmer briefly. Pour in the vegetable stock and simmer for about 15-20 minutes. Pour in the cream and add the Finely puree the soup, add curry powder to taste and season with salt and pepper if necessary.
- Lightly fry 2 tbsp corn in a pan with the remaining rapeseed oil (1/2 tbsp). Arrange the corn curry cream soup on plates, serve garnished with 1 tablespoon corn and some chilli threads.
Nutrition
Serving: 100gCalories: 235kcalCarbohydrates: 10gProtein: 9.6gFat: 17.5g
