en-NavCard-hand-blender-1080x720 (1).jpg

Braun MultiQuick System

The world’s largest attachment system* for unlimited versatility.

Learn More
en-navnod-braun-food-preparation-1080x720.jpg

en-NavCard-get-inspired-1080x720.jpg

en-NavCard-hand-blender-attachments-1080x720.jpg

en-navnod-recipes-1080x720.jpg

  1. Back to homepage
  2. Recipes
  3. Spicy sweetcorn soup with chilli and pancetta

Spicy sweetcorn soup with chilli and pancetta

Spicy sweetcorn soup with chilli and pancetta
Ȑ
Difficulty
Low
ȑ
Time
50 min
&
Author
lorem ipsum

Ingredients

Servings: 4
Makes:

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:

  1. Back to homepage
  2. Recipes
  3. Spicy sweetcorn soup with chilli and pancetta

Spicy sweetcorn soup with chilli and pancetta

Spicy sweetcorn soup with chilli and pancetta
Ȑ
Difficulty
Low
ȑ
Time
50 min
&
Author
lorem ipsum
Servings:4
Makes:

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.

Notes

Loading