Creamy Corn Soup

1. 

carrots 5.25 oz (150 g) • ribbed 3.5 oz (100 g)

Cook carrot, cut into small pieces and ribbed celery in a pot.

2. 

onion 7 oz (200 g)

Add finely chopped onion. Cook until it becomes glassy.

3. 

corn sterilized 14 oz (400 g)

Add sterilized corn, stir.

4. 

water 1.05 quart (1000 ml) • vegetable bouillon 0.75 oz (20 g)

Pour one liter of boiling water into the pot, add 2 cubes of vegetable broth. Cook for 20 minutes.

5. 

salt • ground black pepper

Use a hand blender to blend the finished soup. To your taste, season with salt and ground black pepper.