Corn Cream Soup

Ingredients

• 2 onions
• 1 Garlic clove
• 250 g waxy potatoes
• 2 tbsp butter
• 2 tbsp corn flour
• 100 ml dry white wine
• 500 ml vegetable broth
• 2 fresh bay leaves
• 200 ml milk
• 250 g canned corn
• Salt
• ground pepper
• thyme for garnish

Instructions

1. 1.

   Peel and finely dice the onions and garlic. Peel and dice the potatoes. Melt the butter in a pot. Add the onions, garlic, and potatoes; sauté briefly, sprinkle with corn flour, stir, then deglaze with white wine. Pour in vegetable broth, bring to a boil, add bay leaves, then simmer gently for about 20 minutes over low heat.

2. 2.

   Remove the bay leaves and briefly puree the soup. Add milk and canned corn, cook gently for another 5 minutes. Season with salt and pepper.

3. 3.

   Serve in bowls, sprinkled with thyme.