Corn cream soup with paprika

Name: Corn cream soup with paprika
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 can(s) (425 ml) Corn kernels; 2 Peppers (e.g. yellow and red); 2 medium-sized onions; 1 Garlic clove; 2 tablespoons (30 g) butter/margarine; 2 easy go. Tbsp. flour; 1/4 l Milk; 3 TSP Vegetable broth (instant); 100 g Whipped cream; 7-10 Tbsp salt, white pepper; 7-10 Tbsp Rose peppers; 7-10 Tbsp Chervil

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 can(s) (425 ml) Corn kernels
2 Peppers (e.g. yellow and red)
2 medium-sized onions
1 Garlic clove
2 tablespoons (30 g) butter/margarine
2 easy go. Tbsp. flour
1/4 l Milk
3 TSP Vegetable broth (instant)
100 g Whipped cream
7-10 Tbsp salt, white pepper
7-10 Tbsp Rose peppers
7-10 Tbsp Chervil

Directions

1
Drain the corn. Clean, wash and finely dice the peppers. Put approx. 2 tablespoons aside. Peel and finely dice onions and garlic
2
Fry onions and garlic in hot fat until transparent. Briefly fry the corn and peppers. Dust with flour and sauté briefly. Stir in 1/2 l water, milk and stock. Bring to the boil, cover and simmer for 25-30 minutes
3
Finely puree the soup and possibly pass through a sieve. Add cream and bring to the boil. Season to taste with salt, pepper and rose paprika. Garnish with remaining paprika cubes and chervil. Serve with fresh flatbread
4
When maize grains are pureed, solid grains always remain. If this is disturbing, pass the soup through a fine sieve and heat it again