Corn Curry Soup
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 bunch spring onion (s)
- 150 g ham, diced
- 2 teaspoons ginger
- 2 cans corn
- 0.5 liter ½ vegetable stock
- 0.5 liter ½ cream
- 2 teaspoons curry
- Salt or soy sauce
- Sauce thickener, lighter
- olive oil
Print Recipe
Pin Recipe Instructions
- Cut the onions into fine rings and finely dice the ginger. Sauté half of the onions, bacon and ginger in a shallow saucepan with olive oil. Add 1 can of corn, heat briefly and then puree the mixture (it is best to transfer it to a tall container).
- Do the same with the second half of onions, ginger, bacon and corn, but do not puree! Add the vegetable stock and cream and stir in the puree. Add the curry, season with salt or soy sauce.
- Thicken the soup as desired with a light sauce thickener. Serve the soup with fresh baguette or ciabatta.
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