8     20 min     10 min  

5 cloves garlic

2 leek

1 kg kidney bean

2 litres water

4 dl single cream (divided)

5 vegetable stock (concentrate)

1 kg sweet corn

5 tsp white wine vinegar

1 tsp jerk paste

to taste salt

to taste ground black pepper

Peal and chop the garlic. Shred the leek. Brown it in the a big saucepan. Rinse the beans and let drain. Put the beans, onion and a little bit of the water in a food processor. Mix to a smooth puree and put it back in the saucepan. Add the rest of the water, half of the cream, the stock and the sweet corn.

Let simmer some minutes.

Add vinegar, salt and pepper to taste.

Whisk the rest of the cream. Mix with the jerk paste.

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