Corn cream soup with pepperoni and parmesan chips

Name: Corn cream soup with pepperoni and parmesan chips
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 can(s) (425 ml each) Corn grains; 1 Vegetable Onion; 2 Garlic cloves; 2 TABLESPOONS Butter; 1 l Vegetable broth; 50 g Parmesan (piece); 1 red peppers; 1 TABLESPOON Oil; 7-10 Tbsp salt, pepper; 1 (150 g) Becher Crème fraîche; 3-4 Stem(s) Coriander; baking paper

AUTHOR
Leta Marks

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 can(s) (425 ml each) Corn grains
1 Vegetable Onion
2 Garlic cloves
2 TABLESPOONS Butter
1 l Vegetable broth
50 g Parmesan (piece)
1 red peppers
1 TABLESPOON Oil
7-10 Tbsp salt, pepper
1 (150 g) Becher Crème fraîche
3-4 Stem(s) Coriander
baking paper

Directions

1
For the soup drain the corn. Peel onion and garlic and dice finely. Heat butter in a large pot. Sauté onion and garlic in it until transparent. Add corn and steam briefly.
2
Pour on the stock. Cover and simmer for about 10 minutes.
3
Meanwhile, preheat the oven for the Parmesan chips (electric oven: 200 °C/circulating air: 175 °C/gas: see manufacturer). Grate the parmesan and spread it thinly (approx. 20 cm Ø) on a baking tray lined with baking paper.
4
Bake in a hot oven for about 5 minutes until the cheese melts and is slightly browned. Remove from the oven and let it cool down.
5
Clean the peppers, halve lengthwise, remove seeds, wash and cut into thin strips. Heat the oil in a pan. Fry the peppers briefly, salt them a little and remove them from the pan.
6
Finely puree the corn soup with a hand blender, mixing in the crème fraîche. Season to taste with salt and pepper. Break the Parmesan cheese plate into pieces. Wash the coriander and shake dry. Pluck the leaves and arrange them on the soup with pepperoni.
7
Add popcorn as desired.