MINESTRA PICCANTE DI MAIS E QUINOA or CORN SOUP WITH PEPERONCINO AND QUINOA

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Beautiful clear days here with sun and a little bit of sharpness in the air. But the big chill is supposed to be lurking and from tomorrow the cold will bite into us. I’m not looking forward to this but it’s part of the changing seasons even though I can’t really see what’s so special about winter. Apart for being juxtaposed to spring thus making the latter so desirable. To me winter is boring and cold and mostly grey and rainy. And dark. There’s less and less to photograph but that has the positive effect that I have to search for new road, streets and paths where I can find interesting motives. Another good thing is the food but then you need to eat such rich food that you unavoidably get fat. If I made a pro and con list I know that the pros would be very few and the cons a long and winding road of discomfort. But I can always eat soup…

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MINESTRA PICCANTE DI MAIS E QUINOA or CORN SOUP WITH PEPERONCINO AND QUINOA
4 servings

2 corn cobs
1 l / 4,2 cups stock or if you want a more creamy soup, make a 50/50 mix between milk and stock
1-2 sun dried tomatoes
1 dried peperoncino
75 g / 2.6 oz quinoa
salt
extra-virgin olive oil

– Remove the corn kernels, I used a knife and cut them loose, and put these and the cobs themselves in a pan together with some olive oil and the crumbled peperoncino. Let them braise for about 5 minutes.
– Add stock (or stock and milk) and the sun dried tomato. Leave it to simmer for about 20-25 minutes with a lid.
– While the soup is simmering you rinse the quinoa well and cook it until ready. Drain it and leave it.
– When the soup is ready you run it in a mixer until smooth and creamy.
– Pour it back into the pan, add the quinoa and heat it up.
– Check the taste and serve.

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