#Mexicanflavors #Tastycornsoup #Souprecipe
A most enjoyable bowl of soup|Mexican corn soup
( the final touches- which I missed videoing- will be listed below)
I came across this recipe while browsing through a magazine. It appealed to me and I just decided right then and there to prepare it for our dinner. It was filling. I did wonder at first. Trying it for the first time I halved the recipe. That wasn’t a good move. We would have loved more, although after one large bowl full we didn’t have space for more.
Enjoy this. Make it as spicy as you like. I’m only a casual chili fan. Some like it hot!
Recipe:
3 dsp oil – 2 finely diced onions – 2 cloves garlic crushed – 2 tsp ground cumin 1-2 tsp chili flakes – 1 tsp smoked paprika – 500 f=gr drained canned kernel corn – 1 liter stock ( vegetable or beef) – small can drained Mexican chili beans – 1 avocado – crème fraîche
After the preparations and the soup has been pureed, use some lemon juice to bring up to required taste ( not too sweet for those wanting a bit of acidity) leave on low heat while you warm up the beans.Then using whatever shape bowl or deep soup plate, ladle the soup into the plate/bowl, share the beans between the plates/bowls placing them in the middle of the dish. Pile the chopped avocado on top, then a large spoonful of crème fraîche and then the chopped tomato as garnish.
Buen provecho -Bon appetite – Smakelijk eten
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