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Schnelle Maissuppe mit Avocadosalsa

By j kinski

Quick corn soup with avocado salsa

Ingredients for 2 people:

  • Ingredients for the soup:
  • 500g frozen corn
  • 525ml Little Hot Chicken
  • 250g cream white wine
  • 2 shallots
  • 1 clove of garlic
  • olive oil
  • Sugar
  • Salt
  • Ingredients for the salsa:
  • 1 avocado (ripe)
  • 1 k red onion
  • 1 chili, seeds removed
  • 1 clove of garlic
  • ½ lime
  • olive oil
  • Salt
  • pepper
  • Honey

And so it goes:

  • Soup: Fry the shallots and garlic in a pot with a little olive oil until translucent. Add a pinch of salt and a teaspoon of sugar to the pot and stir until you can smell wonderful roasting aromas. Add white wine and then the corn. Fry everything briefly and, covered, let it cook for about a quarter of an hour while adding the broth. When the corn is tender, remove the heat from the pot. Add the cream. Put the whole thing in a blender and then strain it through a sieve. Season with salt and pepper.
  • Salsa: Place avocado in a bowl and mash with a fork. Add olive oil to taste. Add a few squeezes of lime juice, a little lime zest, salt, pepper and a little honey to create a balance between the acidity of the lime and the sweetness of the honey. Finely chop the garlic and add salt and add it.