Summary

Ingredients

• 1 can corn kernels, (285 g drained weight)
• 3 medium potato (s)
• 1 medium onion (s)
• 1 large clove garlic
• 400 ml water
• 1 cup pure chicken bouillon, instant
• 100 ml cream
• salt
• Pepper, freshly ground
• Chilli powder, or chilli flakes
• 1 squirt lemon juice
• 2 slices brown bread
• Butter, and oil

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Instructions

1. Peel and dice the onion, garlic and potatoes. Heat some oil in a saucepan and sweat the diced vegetables and corn in it. Add the stock, a little salt, pepper and chilli flakes and fill up with water. Simmer until the potatoes are tender. Puree the soup vigorously. Possibly pass through a sieve again if you don`t like the corn husks. Add the cream, bring to the boil and season with salt, pepper, the chilli and a splash of lemon juice to taste spicy and hot.
2. Cut hearts out of the bread slices with a cookie cutter. Roast the breads in a little salted butter in a pan and serve with the soup.