Summary

Ingredients

• 2 cans corn, tablespoons set aside
• 500 ml vegetable stock or beef stock
• 250 ml cremefine, or cream
• 0.5 ½ chilli pepper (s)
• 1 onion (s)
• a bit salt
• some pepper
• 1 teaspoon, heaped sugar
• 1 tablespoon butter
• some parsley, smooth, finely chopped

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Instructions

1. Cut the onions into fine cubes. Core the chilli pepper and cut into small strips.
2. Caramelize the butter in a saucepan with the sugar. Add the onions and chilli strips, sauté briefly until the onions are slightly translucent. Do not turn the heat up too high or the butter will burn.
3. Add the drained and rinsed corn (set aside 2 tablespoon) to the pot and sweat it briefly for about 2-3 minutes. Pour in the stock and simmer for about 10-15 minutes over medium heat, until the corn is cooked through. Add cremefine and simmer for another 2-3 minutes.
4. Puree the soup with a hand blender and pour through a hair sieve into a saucepan. Then briefly heat the 2 tablespoons of corn and parsley in the soup and serve.