Share![Likes](/assets/shared/share_icon.svg)
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.
Did you like this recipe?
You may also like
Creamy corn and palm heart soup.
Refrigerator Pudding
Cornmeal cake
By
Chicken roasted in pressure cooker
By