Corn Soup in a Bread Loaf

Ingredients

• 300 g corn kernels
• 125 g starchy potatoes
• 3 shallots
• 1 Garlic clove
• 3 tbsp sprouting oil
• 600 ml chicken broth
• 200 ml heavy cream
• 1 red chili pepper
• spring onion rings (for garnish)
• 4 small white loaves

Instructions

1. 1.

   Peel and finely dice the shallots and garlic.

2. 2.

   Peel, wash, and cube the potatoes.

3. 3.

   Wash the chili pepper, halve it lengthwise, deseed, and finely chop.

4. 4.

   Sauté the shallots and chili in hot oil until translucent; add the potatoes and corn kernels, pour in chicken broth and cream, season with salt and chili, and simmer for about 20 minutes. Remove from heat, blend, and strain through a sieve into a pot.

5. 5.

   Bring the soup to a quick boil again. Add more broth if needed and adjust seasoning.

6. 6.

   Cut off a lid from each white loaf, hollow out the bread, and smooth the inner walls with your palm.

7. 7.

   Fill the loaf with the corn cream soup and sprinkle with spring onions before serving.