Summary

Ingredients

• 150 g corn (frozen)
• 250 ml vegetable stock
• 125 ml cream
• 2 cloves garlic)
• 0.5 ½ onion (s)
• 2 tablespoons oil
• 90 g sausae (arlic sausae)
• 50 g peas (frozen)
• 1 chilli pepper (s), finely chopped
• 1 tablespoon oil
• salt and pepper
• Lime juice to taste

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Instructions

1. Peel and chop the onion and garlic.
2. Sweat the corn, onion and garlic together in 1 tablespoon of hot oil. Pour the vegetable stock and cream on top and simmer over medium heat for about 10 minutes.
3. Cut the sausage into 1/2 cm thick strips. Fry in 1 tablespoon of hot oil in a pan until crispy and drain on kitchen paper.
4. Season the soup with salt, pepper and lime juice and puree it finely. Now mix in the peas and chili pepper and simmer the soup for another 2 minutes. Arrange the soup on plates and serve sprinkled with sausage and parsley.