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Description

This creamy corn soup is an absolute highlight! I especially like to make it when it gets colder outside. The sweetness of the corn harmonizes wonderfully with the slight spiciness of the chili. The cheese crunch provides a great contrast and makes the soup something special. It is super quick to prepare and is perfect as an appetizer or light main course. If you like it even creamier, you can add a dash of cream. A recipe that is always well received by me!

Ingredients (12 ingredients)

Preparation (11 steps)

Chop onion and garlic

Thermomix® Setting

3 sec/Speed 5

Peel, quarter the vegetable onion and add to the mixing bowl with the garlic cloves. Chop 3 sec./level 5.

Sauté onion and garlic

Thermomix® Setting

3 min/248°F/Speed 1 120

Add the butter to the mixing bowl and sauté 3 min./120°C/level 1.

180

Add corn and sauté

Thermomix® Setting

2 min/248°F/Speed 1 120

Add the drained corn and sauté 2 min./120°C/level 1.

120

Pour in broth and simmer

Thermomix® Setting

10 min/212°F/Speed 1 100

Pour in the vegetable broth and simmer 10 min./100°C/level 1.

600

Grate Parmesan

Thermomix® Setting

10 sec/Speed 8

Add the Parmesan in pieces to the mixing bowl and grate 10 sec./level 8. Transfer.

Bake Parmesan chips

Spread the grated Parmesan thinly (approx. 20 cm Ø) on a baking sheet lined with baking paper. Bake in a preheated oven at 200°C (top/bottom heat) for approx. 5 minutes until the cheese melts and is lightly browned. Remove and let cool.

Prepare chili pepper

Clean the chili pepper, halve lengthwise, core, wash and cut into thin strips.

Fry chili pepper

Heat the oil in a pan. Briefly fry the chili pepper in it, add a little salt and remove from the pan.

Puree soup

Thermomix® Setting

30 sec/Speed 8-10

Add the corn soup with the Crème fraîche to the mixing bowl and puree 30 sec./level 8-10, slowly increasing the speed.

Season soup

Thermomix® Setting

2 min/194°F/Speed 1 90

Season the soup with salt and pepper and heat 2 min./90°C/level 1.

120

Arrange

Break the Parmesan plate into pieces. Wash the coriander, shake dry and pluck the leaves. Fill the soup into bowls and arrange with Parmesan, chili pepper and coriander. Serve popcorn with it as desired.