Instructions

1. Sautéing the onion

   Melt the butter in a suitable pot over medium heat, then add the chopped onion and sauté for 3 minutes until softened and translucent without browning. · 3 min
2. Adding the garlic

   Add the minced garlic and stir with the onion for half a minute until fragrant. · 1 min
3. Toasting the flour

   Add the flour to the mixture and stir continuously for 1 minute to cook the flour and remove its raw taste. · 1 min
4. Adding the broth and corn

   Gradually pour in the chicken broth while whisking rapidly with a wire whisk to prevent lumps from forming, then add the corn kernels, salt, and black pepper.
5. Cooking the soup

   Bring the soup to a boil over medium heat, then reduce the heat, partially cover the pot, and let it simmer gently for 10 minutes to allow the flavors to blend. · 10 min
6. Partial blending

   Using an immersion blender, puree half of the soup directly in the pot to achieve a smooth creamy texture while keeping some corn kernels whole for a pleasant bite.
7. Finishing touch and serving

   Add the cooking cream and stir well, then let it simmer gently for an additional 3 minutes until thickened, then remove from heat and serve garnished with green onions. · 3 min

Nutrition / serving

Chef's tips