| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Dairy |
Spanish |
Tamara1 |
1 |
servings |
INGREDIENTS
| 50 |
g |
Butter |
| 5 |
|
Cloves garlic; minced |
| 2 |
|
Spanish onions; chopped |
| 2 |
|
Red capsicums |
| 2 |
|
Green capsicums |
| 4 |
md |
Pontiac potatoes |
| 1 |
l |
Chicken or vegetable stock |
| 3 |
|
Ears corn |
| 200 |
g |
Kielbasa sausage; (Polish sausage) |
| 1/2 |
c |
Sour cream; (optional) |
| 1/2 |
bn |
Chives; chopped |
INSTRUCTIONS
Heat the butter in a large saucepan and cook the garlic for a moment
or two. Add the chopped Spanish onions and cook over a moderate heat
for 10 minutes until golden and soft.
Meanwhile, dice the potatoes into small cubes, about 1cm. square.
Slice the capsicums into julienne strips. When the onions are soft,
add the potatoes and capsicums and cook for a further 10 minutes.
Add the stock and salt and pepper to taste and simmer for 30 minutes.
Cut the corn off the cob and puree half the corn. Add the pureed
corn, corn kernels and finely sliced sausage to the soup and simmer
for 10 minutes.
Add the sour cream if desired and warm through. Serve piping hot with
extra black pepper.
Converted by MC_Buster.
Per serving: 981 Calories (kcal); 68g Total Fat; (59% calories from
fat); 17g Protein; 89g Carbohydrate; 161mg Cholesterol; 527mg Sodium
Food Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 6 Vegetable; 0
Fruit; 13 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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