Spicy corn soup

Ingredients for 4 servings:

• 1 red chili pepper(s)
• 2 garlic cloves
• 2 cans of corn (450 g)
• 6 tbsp olive oil
• 800 ml vegetable stock
• 150 g cream
• 3 tbsp lemon juice
• some mint
• some parsley
• 1 bunch of chives
• 1 tbsp white wine vinegar

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

Peel and slice the garlic. Finely slice the chili pepper and drain the corn in a sieve. Heat 2 tablespoons of olive oil in a saucepan. Sauté the garlic and chili. Then add the corn and sauté briefly. Season with salt and pepper and reserve 4-5 tablespoons for the soup garnish. Pour in 750 ml of vegetable stock and the cream. Then simmer over medium heat for 5 minutes. Remove the soup from the heat and puree with a hand blender. If the soup is too thick, thin it further with the remaining vegetable stock. Season the soup with salt, pepper, and 1 tablespoon of lemon juice. Finely chop the mint and parsley leaves and finely chop the chives. Mix everything together with the vinegar, the remaining 4 tablespoons of oil, and 2 tablespoons of lemon juice. Ladle the soup into a bowl. Add some of the reserved corn, drizzle with the herb oil, and serve.