Polenta Soup with Paprika

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

You can use cornmeal instead of polenta or semolina. This dish is best served with fresh baguette or rolls. Source: John Smith "Vegetarian Cuisine for Foodies"

Ingredients

Orange Bell Peppers - 1 piece
Orange Bell Peppers - 1 piece
Garlic - 1 clove
Shallot - 1 head
Chicken Broth - 1 qt
Olive Oil - 2 tablespoons
Canned Corn - 5.3 oz
Polenta - 2.8 oz
Salt - to taste
Ground Black Pepper - to taste
Ground coriander - ½ teaspoon
TABASCO® - to taste
Parsley - 1 bunch
Crème fraîche - 5.3 oz

Step by Step guide

Step 1

Wash the paprika, cut in half, remove the seeds, and chop into small cubes. Peel and crush the garlic clove, peel the shallot and chop finely. Heat the vegetable broth in a pot.

Step 2

Heat the olive oil. Add the shallot and garlic and sauté over medium heat until translucent. Then add the paprika and sauté for 3 minutes. Lower the heat, add the polenta, and, stirring constantly, toast until it takes on a golden-brown color. Attention! The polenta should not become too dark! Pour in the hot broth, bring to a boil, reduce the heat, and simmer for 10 minutes with the lid on.

Step 3

Drain the corn in a sieve, discard all the liquid, and add the kernels to the soup. Season with salt, pepper, coriander, and a few drops of TABASCO to taste.

Step 4

Finally, wash the parsley, set aside a few sprigs for garnish. Finely chop the remaining herbs and add them along with the crème fraîche to the soup. Season with spices again. Garnish with sprigs of parsley.