Peruvian corn soup

Soups - Vegetable

Beginner

Vegetarian

Egg free

Portion 2

Portion

Minutes 30

Minutes

Country

Peru

Ingredients

1 Piece corn cob
1 Piece onion
1 Piece tomato
1 Piece potato
2 Piece garlic cloves
2 Tea spoon (tsp) sweet paprika grounded
2 Piece chili
2 Table spoon (tbsp) olive oil
2 Table spoon (tbsp) rice
1 Table spoon (tbsp) parsely, chopped
1 Tea spoon (tsp) marjoram, chopped
2 Table spoon (tbsp) sour cream

season: Summer

occasion: 4Family

origin: Traditional (National&Religious)

Tags

Adrian
France

Method

This is a very taste traditional peruvian corn soup a bit hot. First chop the onion and garic and simmer on oil once getting browned add the chopped potato and remove from heat. Mix the sweet paprika and pour enough water approx 1 liter. Cut the corn cob into 2 cm circles and add to soup with tomato and other herbs and rice. Cook it approx 15-20 minutes. Before serving stir the 2 tablespoon sour cram into soup.

Conversion equivalents

Officially, a US Cup is equal to 240 ml or
8 fluid ounces ½ pint or 16 tablespoon.

1 cup of	gramm (g)	fluid onces (oz)
Fluid - water & milk	240	8.0
Butter	226	8.0
All purpose flour	125	4.4
Confectioners sugar	125	4.4
Cocoa powder	118	4.2
White sugar granulated	200	7.1
Honey, Syrup	340	12.0
Vegetable oil	218	7.7
Table salt	273	9.6

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Peruvian corn soup

Soups - Vegetable

Tags

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