Summary

Ingredients

• 3 corn on the cob, sweet corn or corn kernels 00 g
• 200 g carrot (s)
• 0.5 liter ½ vegetable stock, stock
• 150 g coffee cream
• 300 g cream cheese, 5% fat i. Tr.
• 2 teaspoons horseradish, grated
• salt and pepper
• Basil, a few twigs
• sugar

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Instructions

1. Wash and clean the corn. Loosen the grains from the flask with a knife or by hand and cook in lightly sugared water for a good 20 minutes.
2. Peel and wash the carrots and cut lengthways into long fine strips. Bring the broth to the boil, let the carrot strips simmer for 3 minutes, pour on the cream, let it boil once. Add the cream cheese and corn. Season the soup with the horseradish, salt and pepper.
3. Garnish with basil leaves when serving. Good as a soup, but we`ve already eaten it as a main course with fresh black bread.