Creamy corn soup

Ingredients for 4 servings:

• 2 onions
• 50 g butter
• 1 large bell pepper(s), red
• 2 cans of corn, 280 g each
• 1 tbsp flour, one heaped tbsp
• 500 ml milk
• 500 ml vegetable stock
• 1 tsp paprika powder
• 1 tsp curry powder
• 1 cup of crème fraîche, or sour cream
• salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Peel and finely dice the onions and sauté in a pan with the butter until translucent, stirring occasionally. Dice the washed bell pepper and sauté it with the water. Drain the corn, add it to the pan, and continue sautéing for a while. Dust the entire contents of the pan with flour and stir. Add the milk and vegetable stock and bring to a boil briefly. Then simmer for 15 minutes over medium heat. Season with pepper, salt, paprika, and curry powder. Add the crème fraîche and stir to combine. If desired, puree everything with a hand blender.