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Corn cream soup with cremette
Ingredients:
- 600 g corn (frozen in kernels)
- 500 ml coconut milk
- 200 ml 30% heavy cream
- 300 g Hochland Cremette cheese
- 30 g fresh ginger
- 100 g shallots
- chilli pepper
- 10 g butter
- 5 g nutmeg
- Salt, pepper to taste
For decoration:
- Tapioca chips
- Coriander leaves and lime cut into quarters
Recipe step by step
- 1. Peel the ginger and cut into smaller pieces.
- 2. Peel and dice the shallots.
- 3. Cut the chilli pepper into strips.
- 4. Melt the butter in a pot, add the chopped vegetables and fry for a while.
- 5. Then add the corn, coconut milk and cream. Simmer for about 20 minutes.
- 6. Then add the Hochland Cremette cheese and nutmeg.
- 7. Blend to a smooth cream and season to taste with salt and pepper.
- 8. Serve the soup with tapioca chips, a quarter of a lime and garnished with chunks of fresh chilli peppers and sprinkled with coriander leaves.