The recipe prepared by Jernej Kitchen.
Ingredients
2 x 125 g
Delamaris Tuna Mexicana
2
onions
1
celery stalk
1
carrot
1
pear
2 tbsp.
olive oil
1
potato
1/2
leek
400 g
sweet baby corn
1
thyme sprig
1 l
vegetable or fish stock (or water)
50 g
fresh cream
Instructions
Prepare the vegetables: peel and chop the onion. Peel the celery stalk and carrots and cut into small cubes. Wash the pear well and slice it into small cubes. Peel and cut the potato into cubes.
Sauté vegetables: Put a large pot on moderate heat, add the olive oil, all vegetables and the pear. Sauté for 10 minutes until the veggies are soft, stirring occasionally.
Add the corn and thyme sprig. Cook for 10 minutes, stirring regularly. Add the vegetable or fish stock (or water), cover with a lid and cook for another 30 minutes while it’s boiling lightly. Tip: you can use fresh, frozen or drained canned corn.
Blend: Blend most of the soup with a stick hand blender, allowing it to thicken, and leave one ladle of soup, adding it to the blended soup to give extra texture and taste.
Difficulty level
Time
60 min
The recipe contains
Tuna Salad Mexicanawith Beans, Corn and Bell Pepper
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