Summary

Ingredients

• 2 medium onion (s)
• 2 red pepper (s)
• 2 cans corn, drained weight 85 g
• 2 tablespoon butter
• 2 teaspoons flour
• 500 ml vegetable stock
• 400 g sour cream
• 1 bunch spring onion (s)
• some salt and pepper
• Curry powder

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Instructions

1. Dice the onion, cut the peppers into small cubes and sauté both in the butter in a medium saucepan. Drain the corn well in a sieve, then also add to the saucepan and cook with it. After about 4 minutes, dust everything with flour and cook for another 2 minutes, stirring occasionally.
2. Pour in the broth, stir in the sour cream and season to taste with salt, pepper and curry powder and simmer for another 10 minutes. Cut the spring onions into rings and stir in before serving.
3. Tip:
4. You can also serve the soup with crab, crab meat, chicken breast strips or fried ham cubes as an insert.