Cream of Corn Soup

Make the corn on the cob in unsalted water eight to twelve minutes each according to freshness.

In the meantime, remove the skin from the onion and chop finely.

Rinse the cooked hominy under cold water. Now place the cobs with the blunt end on the surface and cut down the grains with a sharp kitchen knife. set aside a third of the grains for finishing the soup.

In a medium frying pan, melt the butter. Sauté the onion and the remaining corn kernels in it. Extinguish with Noilly Prat and white wine and cook for five minutes. Add the soup and cook for another five minutes.

In the meantime, cut the leek into very thin rings.

Finely grind the corn soup. Add the cream and the leek rings and make the whole thing on a low fire for three to four minutes. Season the soup with salt, pepper and cayenne pepper.

Divide the corn kernels evenly into preheated deep cups or plates and serve the soup on top.

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