Corn Soup with Strips and Manchego Cheese
This soup is ideal for rainy days and for sharing with the whole family. Add our secret touch with a bit of manchego cheese, which will give a pleasant surprise to your palate.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
- 7 tomatoes
- 1/4 onions
- 3 cups chicken broth
- 2 pinches salt
- 1 onion, finely chopped
- 4 Poblano chiles, roasted, peeled, and cut into strips
- 1 cup corn kernels, raw
- 2 tablespoons butter, LALA®
- 1 cup Manchego cheese, LALA®, grated
- 4 tablespoons sour cream, LALA®
Preparation
10 mins
30 mins
Low
- Roast the tomatoes and onion on a griddle over high heat for 5 minutes. Set aside
- Blend the tomatoes with the roasted onion and half of the chicken broth. Season
- Heat the butter in a medium pot, sauté the onion, add the strips, the corn kernels, and cook for 3 minutes over medium heat.
- Add the tomato broth and cook for 10 minutes over medium heat. Add the remaining chicken broth, adjust the seasoning, and let it reduce a bit.
- Add the cheese and heat until it melts. Serve with cream.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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