Bear Cub Afloat Soup

Ingredients

• 3 corn cobs (or 450 g canned corn)
• 1 onion
• 2 cloves garlic
• 1 liter vegetable broth
• 200 ml heavy cream
• 150 g grated cheese (mild)
• 4 slices firm white bread
• 2 balls mozzarella
• 2 tbsp olive oil
• salt and pepper to taste
• fresh chives (for garnish)

Method

1. Finely chop the onion and garlic.
2. Cut the corn kernels off the cob (or drain the can).
3. Heat 1 tbsp olive oil in a soup pot, sauté onion and garlic until translucent.
4. Add corn and cook for 2 minutes.
5. Add the broth and simmer for 15 minutes.
6. Blend the soup smooth with a hand blender. Stir in the cream and grated cheese until melted. Season with salt and pepper.
7. Cut bear shapes from the bread (or large circle and small ears), brush lightly with oil and toast golden in the oven (200°C, 6-8 min).
8. From the mozzarella, cut 4 half bear heads: a half ball as head, two small pieces as ears.
9. Pour the soup into bowls. Place a half mozzarella bear cub at the edge (head on the soup), with bread bears beside. Garnish with chives as grass.

Serving notes

• Serve with extra cheese on the side.
• Let guests place their own bear cub in the 'lake'.