Peruvian corn soup

Peruvian corn soup
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

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
Upload recipe

Become part of the CK community by uploading and sharing traditional or personal recipes. Once you've logged in you can upload, save and print your dishes online.

Upload

Similar recipes