Creamy corn soup with cheese scones

Woerle Icon Rezept
Cremige Maissuppe mit Käse-Scones

Creamy corn soup with cheese scones

servings

  • 600 g corn (frozen)
  • 1/2 bunch of young onion,
    cut in slices
  • 1 yellow or orange pepper,
    cut into small cubes
  • 2 garlic cloves, finely chopped
  • about 800 ml vegetable broth
  • 200 ml milk (as desired cream)
  • 1 tsp ginger, freshly grated
  • 1/2 tsp turmeric
  • Salt, pepper from the mill
  • freshly chopped parsley
  • 1/2 lemon, juice
  • a little olive oil for searing

For the cheese scones: (about 6 pieces)

  • 125 g spelled flour
  • 2 tsp of tartar baking powder
  • 1/2 tsp salt
  • 80 ml milk
  • 40 g cold butter
  • 150 g Woerle Großglockner, grated
  • pepper from the grinder
  • a little fresh thyme
  • a little milk for brushing
Cremige Maissuppe mit Käse-Scones
Cremige Maissuppe mit Käse-Scones

Soup

Step 1

For the soup, heat some olive oil in a saucepan.

Sweat the onion, garlic and pepper in it (about 5 minutes)

Add corn, ginger and turmeric and sweat briefly. Season with a little salt and pepper.

Step 2

Add vegetable stock and simmer for about 10 minutes.

Puree the soup with the blender. Refine the soup with milk (or cream). If the soup is still a bit too thick just add some liquid.

Season with salt, pepper and a little lemon juice.

Cremige Maissuppe mit Käse-Scones
Cremige Maissuppe mit Käse-Scones

Scones

Step 1

Knead the flour with the baking powder, salt, milk and the cold butter cubes.

Step 2

Add 100 g of cheese and place the slightly crumbly dough on a floured work surface and press to a 2 cm thick slice. Cut out a round talus (with a glass) from the dough and place on a sheet of baking paper.

Cremige Maissuppe mit Käse-Scones
Cremige Maissuppe mit Käse-Scones

Step 3

Spread the scones with a little milk and sprinkle with the rest of the cheese, thyme and pepper.

Step 4

Bake the scones at 180 ° C hot air for about 15 minutes until golden brown.

Cremige Maissuppe mit Käse-Scones
Cremige Maissuppe mit Käse-Scones
Cremige Maissuppe mit Käse-Scones