Corn cream soup

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Directions

1. 1

   Peel and finely chop the onion. Heat 10 g fat in a pot and fry the onion cubes in it until transparent. Add corn and deglaze with stock and cream. Simmer at medium heat for about 10 minutes.

2. 2

   Clean, wash and thinly slice the carrots and spring onions. Blanch briefly in boiling salted water and drain. Cut toast into cubes. Heat the remaining fat in a pan and fry the diced toast bread until golden brown.

3. 3

   Puree the corn soup with the cutting stick of the hand mixer and pass through a sieve. Bring the soup to the boil again and add the sauce thickener while stirring. Season to taste with salt and pepper. Add the carrot slices and spring onions and sprinkle the croutons on top just before serving.