Und ja, ich kann jetzt verstehen, warum die so gerne gegessen wird, sie schmeckt sehr gut!
Corn Soup
Originalrezept von
1 can of corn (15.25 oz)
1/2 yellow onion (sliced)
1 1/2 cup milk
1 tbsp butter
1 sprig of parsley
2 cubes of Maggi Vegetable Bouillon
(ich habe aber nur einen Suppenwürfel verwendet, das hat gereicht)
Partially melt butter in a saucepan, then saute onion for 5 minutes (until soft)
Add corn and stir for a minute or so
Add milk and heat on medium-low until hot but not boiling
Crumble vegetable bullion cubes into the soup and stir
Remove from heat and transfer to blender
Blend until smooth
Return to saucepan, heat, then garnish with parsley and serve.
Partially melt butter in a saucepan, then saute onion for 5 minutes (until soft)
Add corn and stir for a minute or so
Add milk and heat on medium-low until hot but not boiling
Crumble vegetable bullion cubes into the soup and stir
Remove from heat and transfer to blender
Blend until smooth
Return to saucepan, heat, then garnish with parsley and serve.
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