Sweet corn Soup
Me and my husband once had this soup in Gourmet Plaza and liked it a lot. On a Bank Holiday my husband wanted to drink sweet corn soup then I thought of preparing that soup at home and to my luck it turned out super delicious. As its been raining like cat and dog since last night today morning I again prepared this soup and we enjoyed it with wholemeal garlic bread slices.
Ingredients:
Sweet corn (if you have frozen then defrost) | 2 cups |
Carrot (finely grated) | 2 |
Fresh cream | 4-5 tsps. |
Pepper Powder (black) | 4 tsp. |
Salt | To taste |
Red onion (finely chopped) | 1 (small) |
Vegetable stock (if you do not have fresh stock you can add 2 cubes of vegetable stock) | 4 cups |
* Pumpkin (finely grated) | 1 cup |
Butter ( you can also use garlic butter) | 1tbsp. |
Corn flour (dissolved in cold water of about half cup) | 2 tsp. |
Method:
Take a wok and heat four cups of vegetable stock. If you plan to use the vegetable cubes then first dissolve the two cubes in hot water and then add this to 3 cups of hot water. Keep the flame high. As soup cooked on high flame always taste delicious. Then add grated carrot or pumpkin (use any one of them not both). Cook for 2minutes then you can add chopped onion and let it cook for 1 minute. When this is cooking you can grind the sweet corns just remember to keep half cup to add later. Now you can add paste of sweet corn into the hot wok make sure to stir continuously so, that no lumps is formed. Add salt and pepper. Now add reserved sweet corns. Let it boil on high and keep stirring. For about 2-3 minutes. Then add corn flour dissolved in cold water. Cook for another 1 minute. Turn off the heat and add fresh cream mix well. Serve hot.
Serves- 3-4
Tip: You can add 2 tsp of sugar dissolved in water to the soup before serving.
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