Tuesday, December 16, 2008
Sweet Corn Soup
1 Cup/Can - Fresh corn taken of the cob/Canned sweet corn
1 cup - water
1 tbsp - unsalted butter
1/4 cup - very finely sliced red onions
Few - mint, cilantro & rosemary leaves very finely chopped
1 tbsp - Fresh cream (optional)
Salt to taste
Black pepper, croutons as per taste
Wash and finely grind the corn before you cook it. Take a heavy bottomed vessel and let corn cook with water. Add salt to taste. Let it cook well on medium flame. Saute' onions in a little butter until translucent. Remove from fire when the aroma comes and add it to the cooking mixture. Let the onion cook & blend well into this. Add butter to thicken the soup. Adding butter gives soups a rich creamy texture even if we dont add fresh cream. Finally when the contents start to thicken, remove from stove top. Add fresh cream to it and blend it in.
Pour into soup bowls. Garnish with chopped fresh leaves and croutons.