Ingredients

** For the soup:
300 gr of corn , well rinsed & well drained
10 fat shallots, peeled & finely sliced
2 fat cloves of garlic, peeled & finely diced
2 medium fennel bulbs, cleaned, hard bottom cut out, the green parts & tips removed, cut into pieces
800 ml of hot vegetable stock
3 tablespoons of a fruity EVOO
juice of 1 lemon
** For the Parmesan thyme crisps:
150 gr of a block of fresh parmesan cheese, grated
6 to 8 sprigs of fresh thyme, sprigs removed

Description

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