Spicy sweetcorn soup with chilli and pancetta
Ingredients
1.0 small green chili, deseeded & chopped
450.0 grams sweetcorn
1.0 onion, chopped
2.0 cloves garlic, crushed
1.0 litre chicken stock
1.0 large potato, peeled & diced
75.0 grams pancetta
2.0 tbsp. olive oil
cream, to serve (optional)
Instructions
STEP 1/4
Heat olive oil in a large saucepan and add the onions, chili and garlic and sweat for 2-3 minutes, until softened but not yet browned.
STEP 2/4
Add the Mexican spice mixture, sweetcorn and potatoes. Cover the ingredients with the chicken stock and cook for 20 minutes.
STEP 3/4
In the meantime, chop the pancetta and fry in a pan until crispy. Use a paper towel to soak up any excess fat.
STEP 4/4
After 20 minutes, remove the soup from the heat and blend it with help of Braun’s MultiQuick hand blender to a creamy soup. Season to taste.
Garnish with the crispy pancetta and a drizzle of cream. Serve immediately.
This recipe was prepared using Braun’s MultiQuick hand blender with Splash Control technology. To recreate this recipe, Braun’s MQ 1 to 9 can be used:
Spicy sweetcorn soup with chilli and pancetta
Ingredients
1.0 small green chili, deseeded & chopped
450.0 grams sweetcorn
1.0 onion, chopped
2.0 cloves garlic, crushed
1.0 litre chicken stock
1.0 large potato, peeled & diced
75.0 grams pancetta
2.0 tbsp. olive oil
cream, to serve (optional)
Instructions
STEP 1/4
Heat olive oil in a large saucepan and add the onions, chili and garlic and sweat for 2-3 minutes, until softened but not yet browned.
STEP 2/4
Add the Mexican spice mixture, sweetcorn and potatoes. Cover the ingredients with the chicken stock and cook for 20 minutes.
STEP 3/4
In the meantime, chop the pancetta and fry in a pan until crispy. Use a paper towel to soak up any excess fat.
STEP 4/4
After 20 minutes, remove the soup from the heat and blend it with help of Braun’s MultiQuick hand blender to a creamy soup. Season to taste.