Eva`s Kukuruz Soup
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 35 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g corn kernels
- 2 onions)
- 80 g polenta, fine
- 1 tablespoon butter
- 750 ml vegetable stock
- 100 g mascarpone, low-fat (mascarino)
- salt and pepper
- nutmeg
- 2 bell pepper (s), green
- 1 teaspoon vinegar, (white wine vinegar)
- 1 tablespoon oil
Print Recipe
Pin Recipe Instructions
- For the soup, peel and finely chop the onion.
- Heat the butter in a non-stick pan and slowly roast the onions, 200 g corn kernels and polenta until golden brown. Pour in the clear vegetable soup and simmer for about 10 minutes. Season to taste with salt, pepper and nutmeg and puree with a blender. Let it cool over. Stir the mascarino into the lukewarm soup with the blender and mix until smooth.
- For the paprika tartare, clean the paprika and cut into very fine cubes, mix with 200 g corn kernels, salt, pepper, vinegar and oil.
- Arrange the soup and serve with 1 tablespoon each of paprika tartare as an insert.
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