Minguichi

Summary

Ingredients

• 3 small Can (s) tomato (s) 400 g each
• 400 g corn
• 2 onions)
• 2 cloves garlic)
• 0.25 liter ¼ vegetable stock
• 200 g sheep cheese
• some lemon juice
• some olive oil
• some whipped cream (whipped cream) to refine
• Chilli flakes or 1 fresh chilli pepper
• salt and pepper
• sour cream or sour cream
• Basil, chopped

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Instructions

1. Let the olive oil get hot. Sweat the chopped onions and garlic cloves in it until translucent. Add the tomatoes and 2/3 of the corn, then add the stock. Salt and pepper carefully. Add the chilli flakes.
2. Tip: If you want, you can also use a fresh chilli pepper. But be careful - the hot soup makes chili & Co. even hotter and fiery!
3. Let simmer a little and then puree. Crumble the sheep cheese and add it to the soup as well. Puree everything well again, then add a little lemon juice and season again vigorously. Now pass the soup through a sieve - this makes it much finer and creamier. Finally add the rest of the corn and let it steep for a short time.
4. Arrange on plates and serve garnished with sour cream or sour cream and chopped basil.

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