Soup of the Interior of São Paulo - Brazil

Soup of the Interior of São Paulo - Brazil

ingredients:

18 tender spinach or 2 cans corn drained and rinsed
2 liters of milk
1 large bunch of well Cambuquira (bud pumpkin) or
bud chayote, or chopped cabbage, chicory, parsley
2 spoons (soup) of cornstarch
1 spoon (soup) of butter
1 large onion, grated

How to Prepare:


Remove the kernels from the spikes. Place the cob on a cutting board and with the help of a small knife cutting the beans go from top to bottom, then scrape the cobs well to remove all the starch.

Hitting the corn in a blender with milk, then strain through a fine sieve, pass water in a sieve to remove all the starch.

Put the strained juice of corn in pot, add the grated onion in butter and salt, leave on low heat for 20 minutes
After thickened with cornstarch (cornflour) dissolved in a little water or milk.
When thickened, add the Cambridgeshire, leave on heat for 5 to 10 minutes, until cooked well.
Serve hot and sprinkle grated cheese on top

Note:

Cambridgeshire is pumpkin sprouts, can substitute for chicory, Catalonha, endive, broccoli cauliflower or until sauce with chopped stem.
The measure is a deep dish finely chopped or bouquets.