Portions for 4 persons:
1l chicken stock
3 middle-sized courgettes
2 middle-sized potatoes
150g of corn (1 small can)
1/2 tsp (3g) of curcuma
1/4 tsp (1.5g) of salt
Heat the stock in a pan. Dice the courgettes and the potatoes, put them in the stock, salt to taste and boil for 20mn. Check that the potatoes are well cooked and plunge a blender in the pan. Mix thoroughly then add the corn and the curcuma. Let boil 5mn more and serve with heavy cream.