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Amy Hamilton
Spicy corn soup
A nice mexican recipe. The vegetarian starter contains the following ingredients: red pepper, butter, onion (chopped), garlic (chopped), corn kernels (cans), milk, roasted peppers (pot), crème fraîche, white cheese cubes (crumbled) and parsley.
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Ingredients
Directions
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Spread the pepper in a dry frying pan briefly, cut off the top.
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Heat butter in pan and gently fry onion and garlic for 3 minutes.
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Keep maize 4 cubits apart from the maize, leaving the remaining mixture.
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Add milk and red pepper, bring to the boil and simmer for 10 minutes.
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Smooth soup with food processor or hand blender.
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Cut peppers into strips.
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Combine crème fraîche and paprika with soup and simmer for another 5 minutes.
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Soup possibly dilute with water (soup should remain thick).
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Season with salt.
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Pour soup into bowls and distribute corn kernels and cheese.
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Parsley above it..
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Nutrition
305Calories
Sodium18% DV425mg
Fat35% DV23g
Protein20% DV10g
Carbs6% DV18g
Fiber4% DV1g
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