Sweat the finely chopped onions in a little oil. Add the drained corn kernels and also sweat.
Dust with 2 teaspoons of curry.
Deglaze everything with the vegetable stock. Stir in the cream.
Let the soup simmer over low heat for about 20 minutes.
6 Take the tablespoon of corn kernels out of the soup and put aside as an insert.
Finely puree the rest of the soup with a hand blender or mixer and then strain through a sieve.
Season to taste with salt, pepper and a squeeze of lemon juice.
Then fill the soup into soup cups, spread the corn kernels on top as an insert. Further decoration as you wish.
Note 9: The soup tastes very tasty even without pureeing. Pureed and brushed through a sieve, it is of course more elegant as a starter.