How to make
Put the butter in the pan and stir the curry very briefly (so that it doesn't burn), then add the sweet corn (preferably frozen).
Leave it to simmer for a few minutes.
Transfer everything from the pan into a pot and pour water. Cook everything for about half an hour. Add the canned coconut milk and mix everything with a mixer.
Add honey, salt and black pepper. Boil for another 5 minutes.
Pour the cream soup into bowls and sprinkle it with almond leaves and garnish it with processed cheese.
The corn and coconut milk cream soup is ready.
