Spicy Corn Soup

In a medium frying pan, melt the butter. Sauté the onion and garlic in it. Add the corn kernels, sprinkle with flour and sauté briefly. Extinguish with the soup. Cook the soup for ten minutes on a low fire with the lid closed.

In the meantime, cut the peperoncino in half lengthwise, remove the seeds and cut into small cubes.

Grind the corn soup. Add the cream and the peperoncino and make the soup again for five minutes.

At the end of the cooking time, season the soup with salt and the juice of one lemon, and with cayenne pepper according to the desired spiciness.

Cut the chives with scissors. Serve immediately.

Tip: As an alternative to the fresh chives, you can also use the freeze-dried.

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