John Myers
Contents
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Ingredients
- 2 Cans / a` 45 ml Drained corn
- 2 small Chopped onions
- 750 ml Vegetable broth
- 200 ml Cream
- Curry, salt, white pepper
- 1 Splash Lemon juice
- Oil for frying
- Decoration as you like
Instructions
- 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.
