Filter
Reset
Sort ByRelevance
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.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Spread the pepper in a dry frying pan briefly, cut off the top.
-
Heat butter in pan and gently fry onion and garlic for 3 minutes.
-
Keep maize 4 cubits apart from the maize, leaving the remaining mixture.
-
Add milk and red pepper, bring to the boil and simmer for 10 minutes.
-
Smooth soup with food processor or hand blender.
-
Cut peppers into strips.
-
Combine crème fraîche and paprika with soup and simmer for another 5 minutes.
-
Soup possibly dilute with water (soup should remain thick).
-
Season with salt.
-
Pour soup into bowls and distribute corn kernels and cheese.
-
Parsley above it..
Blogs that might be interesting
-
30 minAppetizermarinated artichoke in pot, haricots verts, little eggs, orange, dijon mustard, traditional olive oil, unpeeled deep-frozen giant prawn, garlic, fresh oregano, baby romole lettuce, sun-ripened olive nere,mini salad niçoise with grilled shrimps -
25 minAppetizercucumber, leek, can of corn granules, pineapple pieces, salt, butter, fish stock, bean sprouts, cooked peeled shrimps, finely chopped chives,cucumber soup with pineapple and shrimps -
40 minLunchsugar, butter, Red wine vinegar, fresh ginger, cooked beet, puff pastry, soft goat cheese, arugula,tarte tatin of ginger and beet with goat's cheese -
50 minAppetizerbeet juice, extra pure chocolate, balsamic vinegar, boiled beetroot, arugula (lettuce, 40 g), coarse sea salt,beetroot with chocolate and balsamic vinegar
Nutrition
305Calories
Sodium18% DV425mg
Fat35% DV23g
Protein20% DV10g
Carbs6% DV18g
Fiber4% DV1g
Loved it