Summary

Ingredients

• 1 large onion (s), chopped
• 1 large potato (s), peeled and diced
• 1 liter milk (skimmed milk)
• 0.5 teaspoon ½ nutmeg, grated
• 450 g corn (veetable corn, frozen or canned)
• 1 tablespoon cornstarch
• 3 tablespoon water, cold
• salt and pepper
• 4 tablespoon natural yogurt, low in fat

For the set:

• 100 g ham (lean cooked ham), diced
• 2 tablespoon chives, rolls, fresh

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Instructions

1. Put the onion and potato in a saucepan with the milk. Add the grated nutmeg and half of the corn kernels. Bring to the boil, put the lid on and cook over low heat for 15 minutes until the potato cubes are tender. Stir occasionally to prevent the milk from burning. Let the soup cool for 10 minutes.
2. Then puree with the hand blender or in a blender or pass through a sieve. Put the soup back in the pot. Mix the cornstarch with water and stir in. Then cook, stirring, until it thickens. Add the remaining corn and heat for 2-3 minutes. Remove the soup from the heat, season with salt and pepper and stir in the yogurt. Pour the soup into preheated bowls, sprinkle with diced ham and chives and serve immediately.
3. Low-fat, 2.4 g of fat per serving