Sunday, 16 June 2013

Sweet Corn Soup

Sweet Corn Soup
Sweet Corn Soup with Vegetables and Celery

Fresh sweet corn can be added to the diet in different form. Roasted corn on the cob has that smoky sweet flavor which tickles the taste buds, Sprinkle some lemon juice, salt, pepper just after roasting it on fire and you have a wonderful healthy snack ready. Boiled sweet corn / Corn on cob with a dash of lemon juice, salt tastes superb so does the vegetable made from sweet corn. Corn soup accompanied with stir fried vegetables/ chicken / pan fried fish and crisp toast, become full meal having all nutrient and variety of taste to satiate the taste buds. Corn soup becomes a weekly guest on the dining table in my house once the fresh corn starts makes appearance in the market. Children love it for the sweetness of the soup.
Sweet corn usually comes in two varieties having white and yellow corn both are suitable for making soup.

Preparation Time: 10 min.
Cooking Time: 20 min
Servings: 5 Large servings (1 Lt. Soup)

Ingredients For making Corn Soup:
  • 2 Medium size fresh sweet corn on cob / 2 teacups full fresh sweet corn
Fresh Sweet Corn  on Cob (White and Yellow Variety)
  • Water 750 ml.
  • Salt to taste
  • Black / white pepper powder
  • Fruit base vinegar2-3 Stalks of Celery / Parsley/Mint
Direction For Making Sweet Corn Soup:
  • Remove the corn from the cob and give them a good wash with flowing water.
Fresh Sweet Corn
  • Keep 1/4Tea cup corn aside.
  • Grind rest of the  fresh sweet corn from the cob to fine paste using as little water as possible.
Paste of Fresh Sweet Corn
  • Take the paste of fresh corn in a thick bottom pan / cooking vessel and add 500 ml. water.
  • Stir nicely to mix water and corn paste.
  • Add the corn which was kept aside (Not made to paste)
  • Cook the mixture of sweet corn paste and water on high flame with continuous stirring.
  • When the soup come to boil lower the flame and cook for 4-5 minutes with occasional stirring.
Cooked Paste of sweet Corn
  • Add 100
    ml. milk. Cook on medium flame with continuous stirring give just one boil.
Corn Soup Ready for Salt, Pepper,Vinegar to be added
  • Remove from heat and add salt to taste.
  • Pour the soup in a glass / soup bowl add 1 ml. vinegar mix.
  • Sprinkle little pepper powder and mix.
  • Remove tender leaf of parsley/celery place it on hot soup and serve this hot sweet corn soup with bread croutons.
Sweet Corn Soup from Corn of White color
Sweet Corn Soup from Fresh Sweet Corn of Yellow Color

  • Washing after the corn has been removed from the cob is must to remove all flaky material and corn hair.
  • Making fine paste will make the soup smooth and nice.
  • Make sure that the sweet corn is soft and tender otherwise the soup will not taste good at all.
  • If the sweet corn is of white color then soup will be of white color, if the sweet corn is yellowish in color then the soup will be yellowish in color. Taste will not change.
Suggested Variations:
  • Finely cut beans and carrots 3-4 teaspoon each can be added along with milk, and cooked. This will make the corn soup not only more tasty but healthy and nutritious also.
Sweet corn Soup with Vegetables and Celery

  • Instead of talking 500 ml. pure water 500 ml. vegetable stock can be taken this will make the soup healthier and variation in the taste can be made by taking different combination of vegetables for making stock. ( Bean /Beans+ carrots/ carrots can be taken for making vegetable stock.)
  • Mushroom can be made to paste and added to the soup along with milk, and then the corn-mushroom mixture can be cooked for 2-3 minutes more.
  • Fresh cream can be added to the soup just before serving.

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