NOV. 5, ‘25 // Creamy Corn Soup with Beef Fry Smooth and creamy corn soup topped with crispy beef fry, avocado, and crunchy corn nuts. The perfect mix of creamy, savory, and crunchy. INGREDIENTS: • 15 Ears fresh Corn on the cob, or 4 bags frozen corn • 1 Onion, diced • ¼ cup Oil • 6 cups Chicken soup • 2 Tbsp. Honey • Salt and white pepper, to taste • 1 Tbsp. Flour • 2 Tbsp. Oil • 1 pack Beef fry • 1 Avocado, thinly sliced • Corn nuts, for garnish DIRECTIONS: 1. In a large pot sauté corn and onion in oil for 45 minutes on low heat. If using fresh corn it can take a little longer. Add in the chicken soup and bring to a boil. Simmer for 45 minutes. Add in the salt, white pepper and honey. In a small bowl mix 2 tbsp. Oil and 1 Tbsp. Flour. Pour into the soup and mix until dissolved. Using an immersion blender blend until creamy. Strain the soup, using a metal spoon to push through the strainer. If the soup is too thick add water to reach desired consistency. 2. In a small pan fry the beef fry until crispy. 3. Garnish the soup with beef fry, a slice of avocado and corn nuts. 4. Serve immediately. 70
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