Corn soup (2)
Instructions
Set aside 1 cup of broth and bring to a boil.
Mince the Sage leaves and fry them fresh focus with 4 tablespoons oil.
In a bowl, dissolve the cornflour with the stock contained in the Cup and then pour everything into the pot with the boiling broth, stir and cook for 20 minutes over low heat.
Combine the oil with the Sage, season with salt, sprinkle with Parmesan and serve.
Ingredients and dosing for 6 persons
- 180 g of corn flour
- 200 cl of vegetable broth
- 4 tablespoons of olive oil
- Fresh sage
- Grated parmesan cheese
- Salt