This is a very easy, tasty, healthy and aromatic soup. My friend gave me this recipe after I first tried it, he took the first place among my range of summer soups. Try it, you'll like it!!!
|Cooking time -||Number of servings 2|
First finished soup. Avocado peeled and cut into small pieces. Put in a blender avocado, sour cream, lemon juice, salt to taste and a little water. Stir until the condition of slurry. Gradually add water (or broth) and bring to desired consistency. I love this soup to make it thicker.
It turns out to be soup. It can be stored in the refrigerator up to 3 days.
Now prepare the filling. Onion and parsley finely chop, bacon cut into small pieces, cut the corn grain.
On a heated pan pour the olive oil and lightly fry the onions.
Add corn and fry for another 3 minutes.
Then put the bacon and parsley and continue to fry until cooked. The bacon will give all its fat and becomes lightly browned.
Add salt and pepper to taste.
When serving, put in the middle of the plate, the filling, and around it pour the soup.