Friday, January 14, 2011

Sweet Corn Soup

We try to have soup once a week, especially during winter. When I am in a mood of having lot of veggies in a soup I go for this one. Usually it goes well with Chinese menu, but I like it all time. Earlier I was making it only using corn flour and veggies. This is simpler version, but I get prominent taste of corn flour even though it is properly cooked. Hence now I have reduced flour quantity and added corn paste to it. It tastes even better!

Serves 2-3
Preparation Time: 20 Minute
Cooking Time: 15 Minute

1 cup sweet corn kernels
2 tbsp corn flour
1 medium onion, finely chopped
1 carrot, finely chopped
¼ cup capsicum, finely chopped
12-15 green beans, finely chopped
2-3 cloves of garlic, finely chopped
1 tbsp green onions, finely chopped
½ tsp butter
½ tsp olive oil
1 tsp green chili sauce
½ tsp vinegar
Salt and pepper
Soya sauce (optional)

1. Leave 2 tbsp corn kernels aside. Make a puree of rest of the corn and corn flour using little water
2. Finely chop all veggies, keep them aside
3. Heat butter and olive oil in sauce pan. Add garlic and onion
4. When onions are translucent, add rest of the veggies and corn
5. Add salt, vinegar and soya sauce
6. When veggies are half cooked, add corn puree and water
7. Add water and bring it to boil. Stir in between
8. When flour is cooked turn off the heat
9. Add pepper and soya sauce and serve hot

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