Spicy sweetcorn soup with pecan nuts

Active ingredients

• 1 red pepper, cut into rings
• knob of butter/ margarine
• 1 onion, carefully sliced
• 1 clove of garlic, crushed
• 300 g sweetcorn (tinned)
• 1/2 l milk
• 2 roasted sweet peppers, cut into pieces
• 125 ml crème fraîche
• 2 tablespoon fresh parsley, sliced
• 20 g saltless pecan nuts, carefully sliced
• salt
• 100 g feta cheese, cut into cubes

Preparation

Roast the red pepper briefly in a fry pan.

Heat the knob of butter in a pan, and briefly glaze the onion and garlic.

Keep 4 tbsp sweetcorn apart, including the rest to the pan. Likewise include the milk and the red pepper. Bring the soup to the boil, and permit to simmer carefully for a more 10 minutes. Purée the soup in the pan utilizing the hand mixer. Include the chopped sweet pepper and the crème fraîche, leaving this to prepare at low heat setting for a more 5 minutes.

If essential, give taste with salt.

Divide the staying sweetcorn and the feta in between the bowls and ladle the soup into the bowls. Sprinkle with the parsley and pecan nuts.