Lightly spiced corn soup, Peruvian style
Servings: 4 persons
Ideal as a starter, corn soup can be spicy with chilli or mild with a touch of crème fraîche as an option.
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Ingredients
- 1 Onion
- 2 tablespoon Olive oil
- 3 Bay leaves
- 1 litre Chicken broth
- 500 gr Corn
- 2 Potatoes
- 1 teaspoon Sweet pepper
- 3 sprigs Parsley
- Salt
- Pepper
Instructions
- Chop
fіnеlу the onion. - In a large saucepan, fry it in oil.
- Add the
lаurеl lеаf - Peel the potatoes and cut them into small pieces.
- Shear the maize cobs, if necessary.
- Add the chilli, corn, potatoes and chicken stock and season with salt and pepper.
- Cook for 15 to 20 minutes.
- Blend to a smooth cream.
- Serve decorated with chopped parsley.
Notes
Depending on the type and quantity of chilli you use, the soup will be more or less hot.