Corn cappuccino

Name: corn cappuccino
Total time: 20 min
Yield: 4
Ingredients: 3 tablespoon olive oil; 2 onion; 2 twig rosemary; 2 tin can maize; 0.5 bunch parsley; 500 milliliters vegetable stock; 500 milliliters milk

Ingredients

3 tablespoon olive oil
2 onion
2 twig rosemary
2 tin can maize

0.5 bunch parsley
500 milliliters vegetable stock
500 milliliters milk

Directions

Heat the oil and fry the onion glassy. Add the rosemary and corn and fry the corn and onion until light brown.
Hold 2 tablespoons of parsley separately to garnish. Add the stock and the rest of the parsley and cook for 5 minutes. Puree the soup with a hand blender and then strain it.
Add the milk and season with salt and pepper. Puree the soup again to make it extra frothy.
Serve the soup in cups sprinkled with parsley.