Ingredients Serves 6
- 1 bell pepper
- 1 onion
- 3 potatoes
- 3 tbsp oil
- 1/2 tsp thyme
- 1 pint/500 ml milk
- 14 oz/400 g corn
- 2 tsp salt
- 9 oz/250 g green beens
- 1/2 tsp pepper
Peel the potatoes and cut them roughly, peel the onion and chop it finely, prepare the bell pepper and cut it into small cubes.
Heat the oil in a frying pan, add the onion, bell pepper and thyme and saute over medium high heat for 5 minutes.
Transfer the vegetables to the soup pan, add the milk, 4 cups of water, bring to a boil and simmer covered for 10 minutes.
Then add the corn, salt and pepper, bring to a boil and cook for 3 minutes.
Half of the pan transfer to the blender and process until smooth, then put it back to the soup pan. In case you don't have a blender, just skip this step.
Green beens place to the boiling water and blanch for 4 minutes.
Add the green beens to the soup, bring to a boil, remove from heat. Serve hot with black pepper on top. Optionally you can add a couple of tobasco sauce to each plate.