You may also like
Categories:Viewed: 35 - Published at: 7 years ago
Ingredients
- 4 None fresh corn on the cob
- 1 None red pepper, seeded and cut into strips
- 200 g celery, sliced
- 75 g Kabanos sausage, sliced
- 2 tbsp oil
- 1 litre vegetable stock
- 50 g feta cheese
- 75 g creme fraiche
- 3-4 stems flat-leaf parsley, chopped (some set aside for garnish)
Method
- Heat the oil in a pot and saute the corn, pepper, celery, and sausage slices for 2-3 mins over a high heat. Pour in the stock and simmer for 10 mins over low heat. Season with salt and pepper to taste and stir in the parsley.
- To make the cheese dip, crumble the feta cheese into the sour cream and stir until creamy.
- Serve the soup garnished with parsley and serve the feta cheese dip with some bread.
