Creamy Corn Soup

Ingredients

• 2 onions
• 1 Garlic clove
• 1 chili pepper
• 250 g starchy 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 corn (frozen or canned)
• Salt
• pepper (ground)
• 2 tbsp Sour cream
• parsley (for garnish)

Instructions

1. 1.

   Peel and finely dice the onions and garlic. Wash, deseed, and slice the chili pepper into rings. Peel and cube the potatoes.

2. 2.

   Melt butter in a pot. Add onion, garlic, chili, and potatoes; sauté briefly, dust with corn flour, stir, then deglaze with white wine. Pour in vegetable broth, bring to a boil, add bay leaves, and simmer gently for about 20 minutes on low heat.

3. 3.

   Remove the bay leaves and briefly puree the soup. Add milk and corn, cook another 5 minutes until heated through. Season with salt and pepper.

4. 4.

   Serve garnished with a dollop of sour cream and parsley.