Colourful corn soup with cabanossi and feta cheese dip

Name: Colourful corn soup with cabanossi and feta cheese dip
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 4 fresh corn cobs (approx. 280 g each); 1 (approx. 250 g) red pepper; 200 g Celery; 75 g Cabanossi; 2 TABLESPOONS Oil; 1 l Vegetable broth; 50 g Sheep's cheese; 75 g Fresh cream; 7-10 Tbsp Salt; 3-4 Stem(s) flat leaf parsley; 7-10 Tbsp Pepper

AUTHOR
Valentine Lee

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

4 fresh corn cobs (approx. 280 g each)
1 (approx. 250 g) red pepper
200 g Celery
75 g Cabanossi
2 TABLESPOONS Oil
1 l Vegetable broth
50 g Sheep's cheese
75 g Fresh cream
7-10 Tbsp Salt
3-4 Stem(s) flat leaf parsley
7-10 Tbsp Pepper

Directions

1
Remove leaves from the corn. Wash the corn, grate dry. Cut grains from the cob. Quarter peppers, clean, wash and cut into strips. Celery clean, wash and cut into slices. Halve sausage lengthwise and also cut into slices.
2
Heat the oil in a pot. Fry slices of sausage and vegetables for 2-3 minutes. Add stock and simmer for about 10 minutes at low heat
3
In the meantime, crumble the sheep's cheese and mix with crème fraîche until creamy. Season to taste with salt. Wash parsley, shake dry and chop finely, except for a few leaves for garnishing. Season soup with salt and pepper, stir in parsley and arrange in deep plates. Garnish with parsley leaves. Serve with feta cheese dip. Bread tastes good with it