Soup of corn oil chives

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  • Chives, chopped: 1/4 Cup
  • Olive oil: 1/2 Cup
  • Corn on the cob: 6
  • Chopped onion: 1
  • Celery, chopped (1 stick), extra: 1/4 Cup
  • Cloves of garlic (crushed): 2
  • Potatoes (peeled, cut to pieces): 3
  • Chicken broth: 2 Cups


To make olive oil, hit the chives with 1/3 cup olive oil, and 1 ice cube until it is creamy. Book in the refrigerator. Remove the corn of the cob (or drain the canned) for your dates and book the cob. Heat the remaining olive oil in a large saucepan over a medium heat. Cook onion, celery and garlic for 5 minutes or until the mixture soften. Add the corn and potatoes, cook for 1 minute.

Add the broth, the ears of corn, and 1 litre of water. Leave it comes to the boil, lower the heat and let it bubble for 20 minutes or until the potatoes are tender. Throw away the maçarocas and puree the soup with a magic wand until creamy. Pass through a colander and season to taste with salt and pepper. Serve drizzled with olive green onions and celery extra.

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