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🍲 Creamy cheese corn soup with spicy popcorn

283 kcal · 30 min · 4 servings

Ingredients

• 125 g Pecorino
• 1 small stalk leek
• 1 stalk celery
• 1 tsp butter
• 1 tsp flour
• 250 ml milk
• 400 ml vegetable broth
• 300 g corn (can, drained)
• salt
• chili powder
• 1 tsp sunflower oil
• 1 tbsp popcorn corn
• salt
• chili powder

Instructions

1. 1. Grate the cheese into fine flakes.
2. 2. Wash the leek thoroughly.
3. 3. Remove the tough outer leaves from the leek.
4. 4. Dice the white part of the leek into small cubes.
5. 5. Cut the green part of the leek into thin strips.
6. 6. Wash the celery.
7. 7. Clean the celery and chop it finely.
8. 8. Heat the butter in a large pot.
9. 9. Sauté the leek cubes until translucent.
10. 10. Sprinkle the flour over the leek.
11. 11. Stir until the mixture sweats and turns golden yellow.
12. 12. Pour the milk into the pot.
13. 13. Pour in the broth.
14. 14. Stir vigorously.
15. 15. Bring the soup to a boil.
16. 16. Drain the corn.
17. 17. Let the corn drip dry.
18. 18. Add the corn to the soup.
19. 19. Cover the pot.
20. 20. Simmer the soup over low heat.
21. 21. Simmer for approx. 10 minutes.
22. 22. Heat the oil strongly in a pot.
23. 23. Add the popcorn corn to the hot oil.
24. 24. Sprinkle the corn with a little salt.
25. 25. Sprinkle the corn with cayenne pepper.
26. 26. Stir the corn.
27. 27. Close the pot with a lid.
28. 28. Let the corn pop over medium heat.
29. 29. Ensure the process takes 2-3 minutes.
30. 30. Remove the pot from the heat.
31. 31. Open the pot.
32. 32. Take out the finished popcorn.
33. 33. Let the popcorn cool down.
34. 34. Add the grated cheese to the soup.
35. 35. Stir the cheese in until melted.
36. 36. Blend the soup until smooth.
37. 37. Season the soup with salt.
38. 38. Season the soup with chili.
39. 39. Stir in the green leek strips.
40. 40. Serve the soup.
41. 41. Top the soup with the spicy popcorn.
42. 42. Enjoy the soup immediately.

Nutrition per serving

• kcal: 283
• Protein: 16 g · Fett/Fat: 15 g · Carbs: 19 g