Wednesday, 27 May 2015

Sweet corn and spring onion soup

A well-to-do and creamy soup made with a mixture of sweet corn and spring onions enhanced by a touch of garlic and pepper. This soup is very Low in calories and carbohydrates.  This soup is especially good in the monsoon when corn is abundantly and easily available.
Preparation Time: 20 Minutes
Cooking Time: 10 Minutes
Servings: 4
·         1 cup boiled sweet corn kernels or 1 can (200 grams) cream style corn
·         ¼ cup plain  cream if we are using boiled sweet corn kernels
·         2 spring onions with greens.
·         2 cloves of garlic
·         1 table spoon of Oil
·         salt to taste
·         Black pepper to taste


·         Combine the sweet corn with 1 cup of water and blend into a purée.
·         Heat the oil in a non-stick pan, add the spring onion whites and sauté for 2 to 3 minutes.
·         Add the garlic and the corn purée and sauté for 5 to 10 minutes till the corn purée gets cooked.
·         Add 2½ cups of water and bring to a boil.
·         Add the spring onion greens and boil for 2 to 3 minutes.

·         Add salt and black pepper to taste and serve hot. 

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