Thursday, January 10, 2013

Fresh Corn Soup

As the winter is here, the soup season begins. Soups are so much satisfying and comforting on cold winters. Fresh corn soup served piping hot gives instant warmth to you. It is super easy to make this soup. If fresh corns are not available you can also use canned corn, but remember to get cream style canned corn. Otherwise result will not be the same.

Ingredients (Serves 4 people)
6 Fresh White Corns(Peeled and husk removed)
6 Cups water
3 tbs cornflour mixed with 1/4 cup water
1/4 cup finely diced cabbage
1/4 cup finely diced carrot
2 tbs white vinegar
1 tsp sugar
1 tsp Soy sauce
Salt and pepper as per taste
Condiments(optional)
Green chilies in vinegar
Soy Sauce

Method
Grate 5 corn and remove the corn kernels from 1 whole corn using a knife.

Now cook grated corn and kernels with 6 cups of water in pressure cooker. Give 2 whistle and keep it on low flame for 10-12 minutes. Shut off the gas and let the pressure drop. Later heat the cooked corn and bring it to boil, add cabbage, carrot, sugar, vinegar, salt, pepper, soy sauce. While the soup is boiling add cornflour mixture little by little and keep stirring the soup. Once it's attained the desire consistency stop adding the cornflour mixture. Adjust according to the required consistency. The soup should not be too thick it should have the right consistency and texture. Boil the soup for few more minutes until veggies are almost cooked(approximately 7-8 minutes). Serve it hot with green chilies in vinegar.

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