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
Cooking Time: 10 Minutes
Servings: 4
Ingredients:
·
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
s
Recipe:
·
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.
No comments:
Post a Comment