Summary

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

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Instructions

1. For the soup, peel and finely chop the onion.
2. 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.
3. For the paprika tartare, clean the paprika and cut into very fine cubes, mix with 200 g corn kernels, salt, pepper, vinegar and oil.
4. Arrange the soup and serve with 1 tablespoon each of paprika tartare as an insert.