John Myers
Ingredients for 4 servings:
- 1 can of corn (425 ml)
- 1 onion(s)
- 1 large sweet potato(s), approx. 400 g
- 2 tbsp olive oil
- 1 can of chopped tomatoes (425 ml)
- 1 liter of water
- 1 tbsp vegetable broth, instant
- 1 lime(s), untreated
- 100 g whipped cream
- 250 g tortellini with ricotta and spinach filling, from the refrigerated section
- ½ bunch basil
- some salt
- some pepper, mixed, from the mill
- some cayenne pepper
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes
spicy and vegetarian
Drain the corn. Peel and finely dice the onion. Peel, rinse, and finely dice the sweet potato. Heat the olive oil in a large pot (stockpot) and sauté the diced onion until translucent. Then add the corn along with the diced sweet potato, sauté for about 2 minutes, then deglaze with the tomatoes and 1 liter of water. Stir in the vegetable stock, bring everything to a boil, then cover and simmer over low heat for 15 minutes. Finely grate the zest from the lime and then juice the lime. Remove about 1/4 of the soup, set it aside, and finely purée the remaining soup in the pot. Stir the lime zest, lime juice, and heavy cream into the soup and bring back to a boil. Add the reserved soup and tortellini and heat them in the soup. Rinse the basil, shake dry, pluck the leaves from the stems, and cut into strips. Season the soup with a little salt, a few grinds of freshly ground pepper, and a little cayenne pepper. Sprinkle with the basil and serve. Serve with fresh baguette.
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