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.