Cream of Corn Soup

Peel the onion and garlic and cut the onion into small pieces, press the garlic. Sauté in a pot with a little olive oil until both are translucent.

Then add the corn kernels (frozen or canned) to the onions as well. Sauté for 2 to 3 minutes and deglaze with the soup.

Let the corn soup simmer for 10 minutes.

Then add the whipped cream (or Creme Fine) and simmer for another 5 minutes. Season to taste with salt, pepper and lime juice.

Puree finely and strain through a sieve.

Cut the salami into small cubes and sauté with some corn kernels (bread cubes if desired).

Pour the soup into a bowl and serve on top of the creamed corn soup with the sautéed sausage and corn.

Preparation Tip:

Cream of corn soup can also be prepared with beef broth. Instead of whipped cream, coconut milk gives a fine exotic touch.

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