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- Ingredients
- Recipe
- Onion6 unit(s)
- Sour cream1 can(s)
- Garlic (clove)6 unit(s)
- Water (approximately)600 ml
- Salt to taste
- Chimichurri to taste
- Dehydrated Pepperoni to taste
- Black pepper to taste
- Oil1/4 cup
- Butter1 tablespoon
- Jiló (to taste for garnish)3 unit(s)
- Mozzarella (2 slices)2 to taste
- Chop the onion into cubes and grate or chop the garlic into tiny cubes.
- Over medium heat, add the oil and butter and stir until the butter has melted into the oil.
- Add the onion and garlic and sauté until golden.
- Add all the seasonings to the stir-fry and mix some more. If you want to add any more seasonings or condiments of your choice, it's up to you.
- Add the water and cover the pan, let it cook for 30 min.
- After the cooking time has passed, turn off the heat, and wait for it to cool a little (not too much so as not to serve the soup warm), put the entire contents of the pan in the blender, add the milk cream box and beat until smooth. If you want to serve it like this, it's ready, just serve it in the bowl of your choice, if you don't want it, keep reading the step by step.
- Place the mixture evenly distributed in 7 ovenproof glass bowls, cut the mozzarella slices into 4 pieces and place on top of the soup in each of the bowls. To taste, decorate with oregano on top of the mozzarella.
- OPTIONAL: If you like eggplant, you can cut the eggplant into thick slices and fry and use these fried slices to spread over the slice of mozzarella, everything makes a delicious combination.
- Take the bowls with the contents to the oven at 180 degrees until the mozzarella melts. Afterwards, remove the bowl from the oven and place it on a surface that does not break the bowl (wood, thick fabric). It's just serving.
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