This vegetarian soup is very tasty and creamy thanks to the combination of butter and cream. A consistent second dish with a delicate taste and a delicious smoothness.
Time of preparation
30 minutes
Servings
1/2
What did I use
a little colander, a non-stick pan with its lid, a cutting board, a knife
Ingredients
Red beans in can: about 200/250 gr
Butter: 1 tablespoon
Onion, cleaned and minced: half
Big carrots: 2/3
Salt/ black pepper/ ground chili pepper to taste
Maiscorn: half a teaspoon
Tomato paste: 1 tablespoon
Cream: 2 tablespoon
Vegetables broth as required
How did I do
I made a sautèed with the onion in the hot butter at medium-low fire until the onion was brownish.
I added the peeled carrots, chopped at the extremities and cut in thick slices. I toasted them for a pair of minutes then I added the broth as required to cover them and the tomato paste.
I cooked for about 20 minutes with the lid. I added the beans, the corn starch and the chilli pepper and I boiled for a pair of minutes.
At slow fire I added the cream and I mixed well.
I served hot.
Buon appetito!
