Sweet Corn Soup

Soup is a generally warm food that is made by combining ingredients such as meat and vegetables with stock, juice, water, or another liquid. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth. Traditionally, soups are classified into two main groups: clear soups and thick soups.

 

 

Sweet Corn Soup

Ingredients

• Sweet Corn, cream style: 1 tin
• Sweet corn kernels: 1/2 cup (boiled)
• Vegetable stock: 1.25 litres (5 cups) OR water
• French beans: 8 (finely chopped)
• Cabbage: 1/2 cup (finely chopped)
• Carrot: 1 (finely chopped)
• Cornflour: 2 1/2 tbsps (corn starch)
• Sugar: 3/4 tbsp
• Salt to taste
• White pepper powder: as required
• Spring onion greens: 3-4 tbsps (finely chopped)
  

Method

• In a heavy bottomed vessel or wok, add the cream style sweet corn and vegetable stock or water. Mix.
  
• Add the chopped carrot, beans, cabbage, boiled corn and stir to mix. Cook for 5 mts on medium flame.
  
• Mix the cornflour in 4 tbsps of vegetable stock or water and keep aside.
  
• Add sugar and salt to the simmering soup and cook further for 3-4 mts. Add white pepper powder and mix.
  
• Add the cornflour mixture and go on stirring till the soup thickens. Turn off heat and pour into soup bowls.
  
• Garnish with spring onion greens and serve hot.
  

Tips:

• Vegetable stock can be prepared by boiling 6-7 cups of water, 1 large onion (quarter it), a carrot (slice it) and a potato (large cubes). Boil till water reduces to 5 1/2 cups. Turn off heat, strain the stock and discard vegetables.
  

• You can use black pepper powder instead of white pepper powder.
• Sugar can be reduced to 1/2 tablespoon.
• Adjust corn flour according to the desired thickness of soup. More corn flour yields a thicker soup.
• You can prepare cream style corn at home. Take 2 corn cobs, take a share knife and scrap the corn kernels. Melt a tbsp of butter in a vessel, add 3/4th of the corn kernels and saute for 2 mts. Blend the remaining corn kernels to a paste. Add this corn paste and a tbsp of sugar to the vessel and mix. Add 1/4 cup of water and 3 tbsps milk (optional ingredient) and cook for 7-8 mts. Mix a tbsp of flour in 3 tbsps water and mix. Add the corn flour mixture and go on stirring till it thickens. Season with salt and pepper. Cool and freeze until use.