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Charissa edquilang sian
Corn cappuccino
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Ingredients
Directions
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Heat the oil and fry the onion glassy. Add the rosemary and corn and fry the corn and onion until light brown.
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Hold 2 tablespoons of parsley separately to garnish. Add the stock and the rest of the parsley and cook for 5 minutes. Puree the soup with a hand blender and then strain it.
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Add the milk and season with salt and pepper. Puree the soup again to make it extra frothy.
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Serve the soup in cups sprinkled with parsley.
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Nutrition
240Calories
Fat17% DV11g
Protein14% DV7g
Carbs9% DV26g
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