For the tomato-corn soup, chop the spring onions and garlic cloves very finely. Sauté in a little olive oil until light. Add the passata and vegetable soup. Simmer for about 10 minutes.
Season with salt, pepper and sugar. Add the corn kernels and warm them up in the soup. Finish with whipped cream and serve with white bread.
Preparation Tip:
If you like it spicier, you can add some chopped chili to the tomato-corn soup together with onion and garlic.
Related Recipes:
Corn Crusts with Creamed CarrotsMix the egg with the salt and cayenne pepper, mix with the semolina and let it swell for 30 minutes. Drain the...
Corn Balls – Bolinos De MilhoHalf of the corn kernels with juice in a mass cup form and grind with a hand blender. Fill up with water to...
Oat Risotto with Oven VegetablesPreheat the oven to 220 °C top/bottom heat or 200 °C convection oven. Rinse the rosemary, shake dry and...
Chili with BulgurFor the chili with bulgur, wash the bulgur with cold water until the water drains clear. Put it in a pot and...
Spring RisottoFor the spring risotto, heat the chicken soup and keep warm. Peel and finely dice the onions and garlic. Heat...
Lamb Stew with Colorful VegetablesFor the lamb stew with colorful vegetables peel potatoes and cut into large cubes. Cut tomatoes into wedges...
Lentil Lamb Casserole À La Casablanca(about 45 min): Soak the lentils in cold water for 120 minutes, then drain. Remove the peel from the carrots...
Pork Roulade with Ricotta Vegetable Stuffing – Served with Parmesan PastaA great pasta dish for any occasion: Preparation (about 60 min): Mix ricotta well with diced carrots...
Bulgur Shrimp PanFor the bulgur shrimp pan, first prepare the onion sauce. To do this, finely chop the onions and sauté very...
Bulgur Chard RollsFor the bulgur-chard rolls, first put the bulgur in a bowl, pour boiling soup over it and let it swell for...