Summary

Ingredients

• 3 clove (s) garlic
• 0.5 ½ chilli pepper (s), possibly 1 whole
• 2 cans corn (drained weight approx. 5 g)
• 6 tablespoon chilli oil or olive oil
• 1 ½ tablespoon curry powder
• 800 ml vegetable stock
• 100 ml whipped cream
• 0.5 ½ lime (s), the juice from it
• 5 stems coriander green
• possibly salt
• possibly sugar

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Instructions

1. Dice the garlic and chilli pepper. Put the corn in a sieve and drain well.
2. Briefly sauté the garlic and chilli pepper 4 tablespoon. Chilli oil, then add the corn and sauté too. After 2 - 3 minutes, take 4 tablespoons of corn kernels out of the pot and set aside.
3. Add salt and 1 - 1 1/2 tablespoons of curry powder and the vegetable stock, as well as the cream and simmer for 5 minutes at low temperature. Now puree the contents of the pot. Season to taste with salt, sugar and lime juice. If you like it a little more rustic, leave the soup as it is, otherwise pass it through a sieve.
4. Pluck the coriander leaves, cut into strips if necessary. Pour the soup into deep plates. Add 1 tablespoon each of the set aside corn, sprinkle with the coriander greens and drizzle with about half a tablespoon of oil.
5. Personally, I also like to whip up some cream and add a dollop of it to the soup and fry pieces of pork bacon spicy and add them.