In a saucepan, fry the finely chopped onion in olive oil.
Add the diced potato and the carefully washed broccoli florets. Pour the stock over the vegetables, cover and cook for about 20 minutes. Once the vegetables are cooked, add the corn, mix and remove the pan from the heat.
Blend the mixture and add the crème fraîche.
You can strain your soup through a sieve to remove any remaining pieces.