Corn Cream Soup

Ingredients

• 570 g corn (canned; drained weight)
• 1 onion
• 2 Garlic cloves
• 1 red chili pepper
• 1 tbsp Olive Oil
• 1 tsp turmeric
• 2 small sprigs rosemary
• 1 Lime
• 750 ml vegetable broth
• 100 g heavy cream
• 2 Tomatoes
• Salt
• Pepper

Instructions

1. 1.

   Drain the corn in a sieve. Peel and finely chop the onion and garlic. Cut the chili pepper lengthwise, deseed, wash and chop.

2. 2.

   Heat oil in a pot, briefly sauté the onion, garlic and chili, then add turmeric, one rosemary sprig and about half of the corn kernels. Squeeze the juice of half a lime into the pot and deglaze with it. Add vegetable broth and cream, cover and simmer for about 8 minutes.

3. 3.

   Meanwhile wash the tomatoes. Score them crosswise with a kitchen knife, blanch in boiling water for a few seconds, shock in cold water and peel. Quarter and dice the tomatoes.

4. 4.

   Puree the corn soup and strain through a fine sieve into a pot, bring back to a boil briefly. Warm the remaining corn kernels and tomato cubes in it. Season with salt and pepper. Serve garnished with rosemary.