Sweet Corn Soup
Every time we go to a restaurant, first thing my husband orders is this sweet corn soup. He is a great fan of this sweet corn soup. Even my mom and grand mother prefer this soup in restaurants. But, I don't like it much since I feel its a bit bland. It was my husbands birthday recently and since it was a weekday we didn't go out for dinner. So I thought of preparing a hotel style 3 course meal. I made some of his favorite dishes and first one was this sweet corn soup.
INGREDIENTS:
1. Sweet corn- 1 cup + 1 spoon.
2. Onion- 1.
3. Garlic- 2-3 pods.
4. Ginger- 1 small piece.
5. Green chilly- 1.
6. Salt- To taste.
7. Pepper- To taste.
8. Carrot- small piece.
9. Cloves- 1
10. Butter- As needed.
METHOD:
1. Chop onion, ginger, garlic and green chilly. Heat a pressure cooker and add butter. Once the butter melts, add the cloves, ginger, garlic and green chilly. Saute for a minute and add the chopped onions.
2. Once the raw smell of onion goes off, add 1 cup of sweet corn and saute for 2mins. Add 2 cups of water and let it boil. Close the pressure cooker and cook for 10mins in medium flame. Switch off the flame. Once the pressure settles, open the lid.
3. Allow it to cool and grind it in a juicer. Strain and extract the juice completely and transfer it in a heavy bottomed sauce pan. Bring it to boil and add water if the soup is too thick. Add required salt. Boil for 2-3mins.
4. Chop the carrot very finely. Heat another pan with butter, add the finely chopped carrot and the remaining 1 spoon of sweet corn. Roast it nicely in medium flame. Once its nicely roasted add this to the soup.
5. Transfer the soup in a serving bowl and top it with butter. Sprinkle pepper according to your taste.
NOTES:
1. If you want the soup less spicy, remove the chilly and ginger before grinding.
2. You can add finely chopped beans along with carrot.
3. You can replace butter with oil or ghee.
INGREDIENTS:
1. Sweet corn- 1 cup + 1 spoon.
2. Onion- 1.
3. Garlic- 2-3 pods.
4. Ginger- 1 small piece.
5. Green chilly- 1.
6. Salt- To taste.
7. Pepper- To taste.
8. Carrot- small piece.
9. Cloves- 1
10. Butter- As needed.
METHOD:
1. Chop onion, ginger, garlic and green chilly. Heat a pressure cooker and add butter. Once the butter melts, add the cloves, ginger, garlic and green chilly. Saute for a minute and add the chopped onions.
2. Once the raw smell of onion goes off, add 1 cup of sweet corn and saute for 2mins. Add 2 cups of water and let it boil. Close the pressure cooker and cook for 10mins in medium flame. Switch off the flame. Once the pressure settles, open the lid.
3. Allow it to cool and grind it in a juicer. Strain and extract the juice completely and transfer it in a heavy bottomed sauce pan. Bring it to boil and add water if the soup is too thick. Add required salt. Boil for 2-3mins.
4. Chop the carrot very finely. Heat another pan with butter, add the finely chopped carrot and the remaining 1 spoon of sweet corn. Roast it nicely in medium flame. Once its nicely roasted add this to the soup.
5. Transfer the soup in a serving bowl and top it with butter. Sprinkle pepper according to your taste.
NOTES:
1. If you want the soup less spicy, remove the chilly and ginger before grinding.
2. You can add finely chopped beans along with carrot.
3. You can replace butter with oil or ghee.
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