Colorful corn soup with cabanossi and sheep cheese dip

For 4 people
  • 4 fresh corn on the cob (approx. 280 g)
  • 1 (approx. 250 g) red pepper
  • 200 g celery
  • 75 g Cabanossi
  • 2 EL Oil
  • 1 l vegetable broth
  • 50 g Sheep cheese
  • 75 g Crème fraîche
  • Salt
  • 3–4 handle (e) flat leaf parsley
  • Pepper
25 minutes
very easy
Remove the leaves from the corn. Wash corn, rub dry. Cut the grains from the cob. Quarter the peppers, clean, wash and cut into strips. Clean, wash and slice the celery. Halve the sausage lengthways and also cut into slices
Heat the oil in a saucepan. Fry the sausage slices and vegetables vigorously for 2-3 minutes. Pour in the stock and simmer for about 10 minutes over low heat.
In the meantime, crumble the sheep's cheese and stir it with crème fraîche until creamy. Season to taste with salt. Wash the parsley, shake dry and finely chop except for a few leaves for garnish. Season the soup with salt and pepper, stir in the parsley and serve in deep plates. Garnish with parsley leaves. Add the sheep's cheese dip. Bread tastes good with it
1 person approx.:
  • 350 kcal
  • 1470 kJ
  • 11 g protein
  • 21 g fat
  • 24 g carbohydrates


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