Creamy corn soup with fried onions


Ingredients 6
Servings 4
Time

Ingredients

  • 15
    ml
    olive oil
  • 2
    small onions, thinly sliced
  • 840
    g
    cream-style sweetcom
  • 500
    ml
    vegetable or chicken stock
  • 5
    ml
    cumin seeds
  • crème fraîche to garnish
 

Method

 
Heat olive oil in a saucepan, add onions and fry until well browned. Remove with a slotted spoon, drain on absorbent paper and keep warm. Add sweetcorn, stock and cumin to saucepan and heat through over moderate heat for 5 minutes, stirring from time to time. Serve in warmed soup bowls or mugs, topped with fried onions and a dollop of crème fraîche.
 

Read more on: soup
 

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