Pages

January 27, 2016

Sweet Corn Soup

 
A hot bowl of sweet corn soup is creamy goodness without the cream. On a cold winter day, this Indo-Chinese recipe will warm you through and through. To make the soup more filling, slices of cheese on toast perfectly complements this creamy sweet corn soup. Relish it slowly, enjoying the variety of veggies clamoring for your attention in every spoonful.

Cuisine: Indo-Chinese | Recipe Category: Soups & Stews
Prep Time: 15 Minutes | Cook Time: 20 Minutes | Serving: 4



Ingredients

1.
Sweet corn kernels , boiled
1 ½  cup (Divided)
2.
Celery, finely chopped (optional)
2 Tbsp.
3.
Carrots, finely chopped
1/3 cup
4.
Green beans, finely chopped
1/3 cup
5.
Corn kernels
1/3 cup
6.
Garlic, finely chopped
2-3 cloves
7.
Oil /butter
1 Tbsp.
8.
Corn flour
3 Tbsp. or more as required
9.
Salt
To taste
10.
White pepper powder
1 Tsp
11.
Water/ vegetable stock/broth(see  Recipe Notes)
3 cup
12.
Chili sauce
To taste
13.
Vinegar
To taste
14.
Soy sauce
To taste


Step by Step Instructions: 

  1. Pressures cook Sweet corn kernel for 1 whistle. Par-boil finely chopped carrot, green beans with 1/3 cup of corn kernel. Reserve the water out of boiled vegetable; this can be used as stock. Finely chop or mince celery and garlic.
  2. Make a paste of cornflour mixed with water and keep aside.
  3. Blend 1¼ cup of boiled corn in blender to a paste. 
  4. In pan heat butter; add chopped celery and garlic, sauté for 1 minute on low medium heat.
  5. Add boiled carrot, beans, corn kernels, corn paste and water/vegetable stock; give a stir and let it simmer for a while.
  6. Add the cornflour paste to the soup and while stirring continuously. Simmer on low flame until the soup thickens. Add more cornflour for thick consistency.
  7. Season with salt and pepper and bring to a boil.
  8. Finally stir in chili sauce, soy sauce and vinegar as per your taste and serve hot.


Quick Tips:

  1. You can skip adding celery if not available.
  2. Adjust the quantity of corn flour paste as per your required thickness of soup.
  3. The reserve of boiled vegetable is itself a vegetable broth/stock. 
  4. You can use black pepper powder if white pepper powder is available.


Recipe Notes

No comments:

Post a Comment