Cheesy Corn Soup with Spicy Popcorn
Nutritional values
(Percentage of daily recommendation)
| Calorie | 283 cal. | (13 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.9 g | (13 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 32.2 μg | (54 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.2 mg | (35 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 68 μg | (23 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 6.2 μg | (14 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 472 mg | (12 %) | ||
| Calcium | 497 mg | (50 %) | ||
| Magnesium | 52 mg | (17 %) | ||
| Iron | 0.9 mg | (6 %) | ||
| Iodine | 40 μg | (20 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 9 g | |||
| Uric acid | 95 mg | |||
| Cholesterol | 34 mg | |||
| Complete sugar | 7 g |
Ingredients
- For the soup
- 125 grams pecorino romano
- 1 sm stalk small Leeks
- 1 stalk Celery
- 1 tsp butter
- 1 tsp Pastry flour
- 250 milliliters milk
- 400 milliliters Vegetable broth
- 300 grams Corn (canned, drained)
- salt
- Chili powder
- For the popcorn
- 1 tsp sunflower oil
- 1 Tbsp Popcorn kernel
- salt
- Chili powder
Preparation steps
For the soup: Finely grate the cheese. Trim the leeks, rinse, mince the white section and cut the green section into fine strips. Trim the celery, rinse and chop. Melt the butter in a large saucepan, sweat the white part of the leek and celery until soft, sprinkle with flour and cook until light golden brown and nutty. Slowly stir in the milk and broth and bring to a boil. Drain the corn and add to the soup. Cover and simmer for about 10 minutes over low heat.
For the popcorn: Heat the oil in a saucepan, add the corn kernels and season with salt and cayenne. Cover the pot and cook over medium heat until the kernels pop, around 2-3 minutes. Remove from the heat, transfer to a bowl and let cool.
Mix the cheese into the soup and purée. Season with salt and cayenne. Sprinkle with the remaining leek and popcorn. Serve immediately!
