Paprika corn cream soup

Name: Paprika corn cream soup
Cook time: 20 min
Total time: 20 min
Yield: 1
Ingredients: 1 small tin (2 12 ml) Maize grains; 1 (approx. 200 g) yellow pepper; 1 medium onion; 1 tsp (5 g) butter/margarine; 1/4 l low-fat milk; 1 TEASPOON Vegetable broth (instant); 7-10 Tbsp salt, white pepper; 7-10 Tbsp Sweet peppers; some stem(s) Basil

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 1

1 small tin (2 12 ml) Maize grains
1 (approx. 200 g) yellow pepper
1 medium onion
1 tsp (5 g) butter/margarine
1/4 l low-fat milk
1 TEASPOON Vegetable broth (instant)
7-10 Tbsp salt, white pepper
7-10 Tbsp Sweet peppers
some stem(s) Basil

Directions

1
Drain the corn. Clean, wash and cut the pepper into small pieces. Peel and chop the onion. Heat the fat. Steam onion and vegetables for about 5 minutes. Take out 2 tablespoons of vegetables
2
Deglaze remaining vegetables with milk and bring to the boil. Stir in stock. Simmer for about 5 minutes. Puree the vegetables in the stock with the chopping stick. Season the soup with salt, pepper and sweet paprika
3
Wash the basil and cut into fine strips, except for a little to garnish. Heat in the soup with the rest of the vegetables. Garnish with basil leaves