Wednesday, January 2, 2019

SWEET CORN & VEGETABLE SOUP

SWEET CORN &  VEGETABLE SOUP

In our house, winter time is soup time! Primarily because of the weather we prefer to have soups with dinner. Elsewhere in this blog, you will find recipes for different types of soup such as Lemon & Coriander Soup, Green Peas & Mint Soup, and Spinach Soup.

Today's recipe is for a soup made with sweet corn and vegetables like carrots, cauliflower and French beans. I would urge you to try this out for yourself. I am sure you will love it especially when it is piping hot while it is cold and windy outside.

It has been adapted from Sweet Corn & Vegetable Soup by Tarlaji Dalal and is part of her collection of Chinese Soups.

As you will see from the ingredients listed below, while most of the sweet corn is used in boiled form, some amount has to be lightly crushed after it has been boiled. This soup is served with chillies in vinegar which can be made quite easily.




Ingredients: 
  • Sweet Corn Kernels,  boiled, 1 and 1/4 cups 
  • Sweet Corn Kernels,  boiled and crushed, 1/4 cup 
  • Carrots, 1/3 cup
  • Cauliflower,  1/3 cup
  • French Beans, 1/3 cup 
  • Cornflour, 4 tbsp
  • Butter, 1 tbsp
  • Ginger, finely chopped, 1 tsp 
  • Garlic, finely chopped, 1 and 1/2 tsp 
  • Salt, to taste
  • Pepper, to taste
  • Chillies in Vinegar  - for serving with the soup
Method:

Wash the carrots, cauliflower and French Beans, finely chop them and boil them together in a pan in adequate water. Keep aside.

Pressure cook the sweet corn cobs in adequate water for 2 whistles and once they are cool enough to handle, remove the sweet corn kernels to get 1 and 1/2 cups. Out of this, lightly crush 1/4 cup of boiled sweet corn kernels and keep aside.

Heat the butter in a deep non-stick pan, and when the butter melts add the finely chopped ginger and garlic. Saute on medium flame for a few seconds or till it gives off a good aroma. 

To this add the boiled sweet corn kernels as well as the boiled and crushed sweet corn kernels and the finely chopped and boiled vegetables 
Mix well and cook on medium flame for 1 minute stirring continuously
Next add 4 cups of water , the prepared cornflour-water mixture, salt, and pepper and mix well
Cook on medium flame for 4-5 minutes stirring from time to time so that the cornflour does not get burnt at the bottom of the pan 
Serve hot immediately along with the chillies in vinegar



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