Golden Cream of Corn Soup with Chili Flakes

For the golden cream of corn soup with chili flakes, peel and finely dice onions and sauté in oil in a pot, add chili flakes.

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 half an hour.

Then puree the soup and pass through a strainer to retain the firm skins.

Whip the soup again with a blender until creamy, season with salt and lemon juice, and serve sprinkled with fresh chives.

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