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
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
Related:Â Veggie Cream Soup with Pesto & Dried Tomatoes
Related:Â Creamy Potato Leek Soup
Related:Â Butternut Squash Soup with Star Anise
Related:Â Roast Vegetable Soup with Basil
Related:Â Roasted Sweet Potato Soup w/ Ginger & Cinnamon
