Creamy Corn Soup with Lime, Chili and Baked Tortilla
This Mexican-inspired delicious and comforting creamy sweet corn soup with a zesty twist of lime and a kick of chili, accompanied by crispy baked tortilla strips, is a perfect dish to warm your soul and tantalize your taste buds.
Directions:
Peel and slice the onions and potatoes, then sauté in a little oil. Add the corn, salt, and pepper and about 2 liters of water.
Once the potatoes and corn are cooked, add the lime juice and the heavy cream. Blend everything together, then strain through a fine sieve.
Cut the tortilla into triangles and drizzle with a little olive oil. Place them on a baking sheet and bake in a hot preheated oven.
When they start to turn golden brown, take them out and sprinkle the spice mixture on top.
Creamy Corn Soup with Lime, Chili and Baked Tortilla
The little ones favorite dish.
Ingredients
- 800 g sweet corn
- 1 onion
- 2 potatoes
- 150 ml heavy cream
- 1 lime
- 15 ml oil
- sea salt flakes
- pepper
Baked Tortilla
- olive oil
- Cajun seasoning
- tortilla optional
Instructions
- Peel and slice the onions and potatoes, then sauté in a little oil. Add the corn, salt, and pepper and about 2 liters of water.
- Once the potatoes and corn are cooked, add the lime juice and the heavy cream. Blend everything together, then strain it through a fine sieve.
- Cut the tortilla into triangles and drizzle with a little olive oil. Place them on a baking sheet and bake in a hot preheated oven.
- When they start to turn golden brown, take them out and sprinkle the Cajun spice mixture on top.
Notes
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