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Argentinian creamed corn soup with chopped pecans

Difficulty Level
Veggie

Ingredients for 3-4 servings

  • Preparation

    1. Chop the pecans, roast in a small pan and set aside.

    2. Rinse the canned corn well and place in a blender.

    3. Add the milk, 1 teaspoon butter, cream cheese, basil, salt and pepper and blend well for 1 minute at the lowest level. Then puree everything on high for another minute until it is well blended.

    4. Pour the soup into a pot and bring to a boil while stirring.

    5. Ladle soup into bowls or cups and serve with basil, freshly ground black pepper and the pecans.

[Translate to Englisch:] Teaser

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