Summary

Ingredients

• 500 g corn kernels
• 750 ml chicken broth
• 3 teaspoons cornstarch
• 2 teaspoons water
• 2 egg yolks
• 125 ml sour cream
• 1 tablespoon chives
• salt and pepper

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Instructions

1. Set aside 150 g corn kernels. Puree the rest and strain through a sieve. Pour in the chicken stock and bring to a boil. Mix the cornstarch with cold water and use it to thicken the corn soup.
2. Add the set aside corn kernels, heat them and season with salt and pepper. Beat the egg yolks with the cream, add them to the soup and serve sprinkled with chives.