Wednesday, 27 May 2015

Sweet Corn and Capsicum Soup

A typically Mexican capsicum and sweet maize soup,. supple, yellow sweet corn can even be eaten raw; it's that tasty! Roasting capsicum on a direct blaze imparts a exclusive flavour and flavour to this broth. So, pursue the exact procedure to whip up this scrumptious soup and I guarantee you a charming experience.
Preparation Time: 20 Minutes
Cooking Time: 10 Minutes
Servings: 4
·         1 medium sized capsicum
·         1/2 cup chopped onions
·         1/2 cup fat free milk  (readily available in the market)
·         1 cup boiled sweet corn kernels
·         1 table spoon corn flower
·         salt to taste

·         Pierce the capsicum with a branch and contain over the flame until the skin blackens. eliminate from the heat; rub off the scorched skin and clean methodically. Chop delicately and hold apart.
·         Heat a non-stick pan and when hot, add the onions and dry bake till they turn somewhat dark.
·         Add the capsicum and dry roast afresh for a while. Keep aside.
·         Combine the milk, maize and 3 cups of water and blend in a mixer till glossy.
·         Add this to the onion-capsicum blend.
·         Blend the cornflour with 1 cup of water, add to the soup and boil.
·         Add the salt to taste and simmer for 4 to 5 minutes.
·         Serve hot.

This soup with little smoky flavour which many food lover love.

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