Cream of Tomato Soup with Corn

For the cream of tomato soup with corn, first sauté the onion in a little butter until translucent and add the bay leaf.

Sauté the flour a little bit. Pour in vegetable soup and add the tomatoes. Season with sugar, nutmeg, salt and pepper and simmer for about 20 minutes.

Add the corn kernels and simmer for another 10 minutes. Then fish out the bay leaf and puree the soup.

Remove the soup from the heat so that the egg does not flocculate. Once the soup has cooled a bit, stir in the beaten egg yolk and the crème fraiche.

To serve, sprinkle the cream of tomato soup with corn with parsley and chives.

Preparation Tip:

Cream of tomato soup with corn can also be prepared without egg. If you want to prepare the soup for the next day, add the creme fraiche and egg only before serving.

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