Sweet Corn Soup with Garlic and Butter

The original recipe is from the Süddeutsche Zeitung Chef Caroline Autenrieth. But I made my own version.

The garlic and the butter are a great flavour enhancer for the sweet corn. But I needed a little bit more savouriness. That's way I used the white part of a green onion and double the amount of garlic for this soup.

Adding my homemade veg stock paste and a bit more seasoning makes it my typical kind of soup. And a full lunch meal.

Recipe for 1:

2 fresh corn on the cobb

1 tbsp olive oil, 30 g butter

1 green onion, 2 garlic cloves

2 tsp veg stock paste, 500 ml water

Salt, pepper, Piment d'Espelette

Chives, Croutons in butter

Cut off the kernels. Chop the white of the green onion very fine and the garlic too.

Cut the green from the onion in fine rings.

In a pot heat up oil and butter and sauté onion and garlic. Add the corn and season. Get the veg stock in and cook for 15 min. Put the soup in a blender and mix.

For a fine soup, take a mash sieve and pour the blend through it.

Prepare the croutons and bring everything together. Finish with chives and onion greens.