Paprika corn cream soup

Name: Paprika corn cream soup
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 can(s) (425 ml; extract weight: 285 g) Vegetable maize; 2 yellow peppers; 1 Pot of basil; 1 Onion; 1 TABLESPOON Butter or margarine; 600 ml Vegetable broth; 2 TABLESPOONS Fresh cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 can(s) (425 ml; extract weight: 285 g) Vegetable maize
2 yellow peppers
1 Pot of basil
1 Onion
1 TABLESPOON Butter or margarine
600 ml Vegetable broth
2 TABLESPOONS Fresh cream
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers

Directions

1
Wash the corn and drain. Clean, wash and cut the peppers into small pieces. Wash and chop the basil, except for a few leaves for garnishing. Peel and finely chop the onion. Heat the fat. Sauté onion, corn and paprika for about 5 minutes.
2
Take out 4 tablespoons and deglaze remaining vegetables with stock. Cook for about 5 minutes and puree with a chopping stick. Stir in basil and crème fraîche. Season to taste with salt, pepper and paprika. Warm up the steamed vegetables in it. Serve garnished with basil