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Creamy corn and palm heart soup.
🇧🇷Brazil
•View in original language
(Português)
30 min(s)
4 servings
Rodolfo Dias
@garotovegano- Ingredients
- Recipe
- Olive oil3 tablespoon
- Diced onion1/2 unit(s)
- Crushed garlic3 unit(s)
- Wheat3 tablespoon
- Coconut milk400 ml
- Palm300 g
- Canned green corn300 g
- Nutmeg to taste
- Salt to taste
- Black pepper to taste
- in a pan over medium heat, heat the Oil and fry the onion and garlic until wilted.
- add to flour and sauté for 2 minutes, stirring. add the milk and coconut, little by little, stirring until it thickens.
- add palm heart and cornmedate and cook for 2 minutes. Turn off, let it cool and hit the blender until it forms a cream. Return to the pan, add the hearts of palm and the corn remaining, add the salt, black pepper and nutmeg. Cook until it boils and slightly thickens. Transfer to a tureen, sprinkle chives on top and serve.
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