Creamy “Frispers” Soup
Corn cobs 16 pieces
Butter 4 tablespoons
Coarse salt to taste
Cod fish snack “Frispers” to taste
Lime 1 piece
Green chopped onions to taste
- Carefully, with a sharp knife, cut the grains from the corn cobs- you should have about 10 glasses of grains – and put them into the blender. Add 2 cups of water and grind almost to a homogeneous mass, but with a small texture.
- In a stewpot, mix the corn purée with cutted into small pieces butter and 4 cups of water. Salt and boil for about 5 minutes, until the butter has melted and the soup warms up, stirring.
- Serve with Cod fish snack “Frispers”, sprinkle with green onions and garnish with lime slices.