In practice: Yogurt-based recipes EB 2015 Boston

Corn and peach palm soup by Mauro Fisberg

Corn and peach palm soup

Prof Mauro Fisberg coordinated a book of recipe with 65 chefs to include the yogurt in the daily cooking and habits. Enjoy here one of his favorite : a recipe from Chef Reinhard Pfeiffer, Expedito Restaurant, Lapa, Parana, Brazil.


Serves: 1

  • 2 containers of plain yogurt
  • 1 cup of yellow corn
  • 2 tablespoons of butter
  • 2 tablespoons of chickpea flour
  • 1 teaspoon of curry
  • ½ cup of cooked cauliflower (al dente)
  • ½ cup of chopped peach palm
  • 1 clove of crushed garlic
  • 1 tablespoon of minced chives
  • 1 tablespoon of laminated almonds
  • Salt to taste


  1. Beat the yogurt with the corn until they turn creamy. Sift and reserve.
  2. In a frying pan, heat 1 tablespoon of butter and add the flour, curry and salt. Add the cauliflower and cook for 1 minute. Reserve.
  3. In another pan, melt the remaining butter and sauté the peach palm, adding the garlic and salt.
  4. Finally, heat the corn cream (never boil the yogurt, just heat quickly and under low heat), add the sautéed peach palm, the cauliflower, chives and almonds
The recipes in this leaflet are copyright © by Mauro Fisberg. Used with permission by Editora April SA. All rights reserved.

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