Cream Of Corn Soup with Papaya
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 onion (s)
- 1 tablespoon oil
- 400 g canned corn kernels, drained
- 0.75 liter ¾ vegetable stock
- 1 papaya, not too ripe
- 250 g sour cream
- salt
- 1 pinch (s) chili powder
- 2 tablespoon chives, cut into rolls
Print Recipe
Pin Recipe Instructions
- Peel and dice the onions and sweat in the oil until translucent. Add the corn kernels and the vegetable stock and let everything cook, covered, for about 3 minutes.
- In the meantime, wash the papaya, dry it, peel it, cut it in half and remove the black seeds from the pulp. Dice the papaya and set aside, covered. Cut the chives into small rolls and also set aside.
- Puree the soup in the blender, pass through a hair sieve, mix with the sour cream and season with a little salt and the chili powder. Heat the soup, but don`t let it boil anymore! Arrange the soup on plates, sprinkle the papaya cubes and the chives on top.
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