Cream of Corn Soup

For the cream of corn soup, peel and finely dice the onions and sauté in oil in a pot. Drain the corn kernels in a sieve, rinse with cold water and add. Add whipping cream and vegetable soup and simmer at medium temperature for 1/2 hour.

Then puree the soup and pass it through a strainer. Whip the soup again with a hand blender until creamy, season with salt and lemon juice. Serve the cream of corn soup sprinkled with fresh chives.

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