Scharfe Maissuppe
|
Author: Sabine & Gerd Plewka Status: published license cc-by-nc-nd tags: recipe, Essen, Suppe, Rezepte, Kochbuch,
|
Share on TwitterHot cornsoup (6 servings)
100 g onions
1 clove of garlic
2 cans of corn (each 285 g)
30 g butter
25 g flour
1 litre vegetable stock
1/8 l cream
1 red chili
1 bunch of chives
lemon juice
Let the corn drip.
Peel Onions and garlic and cut it into small cubes, stew them in the butter, put the flour on it and make a roux with the cream and the vegetable stock. Add half of the corn to the soup and let it boil for 10 minutes.
Halve the red chili and remove the seeds. Cut the red chili into small pieces.
Purée the soup with a hand-held-blender, then pass it through a sieve.
Add the red chili and the rest of the corn in the soup, boil it again 5 minutes.
Cut the chives into small rolls and add it into the soup, season to taste it with salt, pepper, cayenne pepper, chili powder and a little bit of lemon juice.
