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Corn herbs soup & grilled zucchini

(4.33/5 - 3 votes)
1 comment


2 whole (about 300g) corn
1 tsp dried rosemary leaves
1 tsp dried oregano
salt and pepper to taste

130g zucchini - sliced
1 tbsp olive oil


Break the corn into 2 or 3 pieces, add into 1/2 liter of water and boil until soft.
Off the heat, remove the corn pieces and let it cool down.
Once done, remove the kernels by slicing all out with a knife.
Add all these kernels into a blender/processor and pour the stock in which the corn pieces were boiled.
Process/blend until it becomes smooth and creamy.
Pour into a pot, let it simmer over low heat while adding in the dried herbs, salt and pepper to taste.
Meanwhile, in a heated grill, drizzle oilive oil in and place the zucchini sliced inside.
Grill both sides and remove.
Once the soup is bubbling, pour into a bowl and serve with the grilled zucchini.

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5 / 5

I like the taste,superb1

Posted the 11/04/2014, 10:50 | i cooked this recipe
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