Creamy Corn Soup with Jalapeno Oil

Making the Jalapeno Oil 1. Heat the olive oil in a small saucepan over medium heat.

2.Add the chopped jalapenos and sauté for 3-4 minutes until fragrant. Remove from heat and let it cool.

Preparing the Soup 1. In a large pot, heat some olive oil over medium heat.

4.2. Add the chopped onions and garlic, sauté until translucent, about 5 minutes.

5.3. Stir in the corn kernels and cook for another 5 minutes, until they start to brown slightly.

6.4. Pour in the vegetable broth and bring to a simmer. Let it cook for 15 minutes.

7.5. Using an immersion blender, puree the soup until smooth.

8.6. Stir in the heavy cream, paprika, and season with salt and pepper.

9.7. Simmer for an additional 5 minutes, stirring occasionally.

Serving 1. Ladle the creamy corn soup into bowls.

11.2. Drizzle the jalapeno oil on top for a spicy kick.

12.3. Garnish with some fresh herbs or a sprinkle of paprika, if desired.