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Creamy Corn Soup With Potato
🇧🇷Brazil
•View in original language
(Português)
40 min(s)
4 servings
Bianca Gabriela
@bia_melo- Ingredients
- Recipe
- Garlic (clove)2 unit(s)
- Onion1/2 unit(s)
- Olive Oil2 tablespoon
- Potatoes (large)2 unit(s)
- Green Corn (can)1 unit(s)
- Chicken Broth (homemade or tablet - diluted in water)800 ml
- Curd / Cream Cheese / Sour Cream (your choice)2 tablespoon
- Black Pepper to taste
- Salt to taste
- Garlic to taste
- Parsley to taste
- Bacon / Pepperoni / Smoked Mortadella Diced (your choice) to taste
- In a pan, heat the oil, add the finely chopped garlic and onion. Add the potato cut into small cubes and the green corn (without the water), stir well;
- Add the Chicken Broth and leave on high heat until the potato is cooked (soft when waiting with a fork). When the potato reaches the cooking point, add the Requeijão/Cream Cheese or Milk Cream and stir until a more homogeneous broth is obtained;
- Correct the point of the Salt and add the Pepper to taste and with the help of a Mixer or Blender, beat the soup until it is very homogeneous;
- In a frying pan, lightly fry the Bacon/ Calabresa or Mortadella until golden;
- Cut the garlic in half and make very thin slices. Roughly chop the parsley and reserve a few stalks without leaves to use in the decoration of the dish (if desired);
- Return the soup to the fire, stirring constantly. Use a deep plate to serve, placing the Soup in the bottom, spread the Poró Garlic on top, place the Bacon or the item you chose in the center of the plate, finish with the parsley. (Leek and Parsley to taste). Bon Appetit 🍽️
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