Ingredients
1 Onion chopped medium
2 teaspoons Olive Oil
2 teaspoons Coconut oil
2 cloves Garlic minced
4 cups Fresh or frozen corn kernels
2 1/2 cups Vegetable or chicken stock
1/2 cup Coconut milk (light)
2-3 dashes Sriracha sauce
1/2 teaspoon Salt
1/2 cup 35% Cream
2 pinches Fresh ground black pepper
1/2 cup Bacon or prosciutto cooked crispy
6 tablespoons Sour Cream
1 handful Chives or parsley chopped
Preparation
Cook onion and garlic in oils until transparent and soft, about 3 minutes.
Add corn, stock, coconut milk, Sriracha sauce and salt. Cook over medium low for about 10 mins until kernels are cooked. They can still be a bit crunchy. Whirl soup in batches in a blender, pass through fine-mesh sieve and return to pot. Add cream, pepper and heat until hot.
Serve topped with 1 tbs or sour cream (Greek yoghurt also works), chopped bacon if desired and chives or parsley.
