My favorite season Monsoon is here and corn is available in abundance. Warm and comforting sweet corn soup is pure delight in this chilly weather.
Very easy to make too.It is a very versatile soup, you can add carrots, beans, cabbage, spring onion, peas or boiled and shredded chicken.Just saute the veggies or chicken in a pan with some butter and add to the soup and its all yum and heavenly.
This will make 4 portions
Corn Cobs : 1 – 2 medium sized
Milk : 1/2 cup
Salt : as per taste
Ground pepper : 1 tsp
Peas : 1 tsp (optional)
Carrot : 1/2 tsp grated
Cornflour : 1 tsp dissolved in 2tsp milk
Olive oil : 1tsp
Garlic cloves : 3-4 chopped finely
Red whole chili : 1 (optional)
Onion : 1tsp chopped finely
Water : 2cups
Chicken Stock / Vegetable stock / 2 Maggi vegetable cubes mixed in 1 cup water : 1 cup Optional
Cut or break the corn cob in 2-3 pieces and boil for 10 minutes or pressure cook for 5 mins.
Cool and remove the corn kernels. You can remove it easily with a knife.Reserve some kernels for adding later into soup.
Blend the Kernels until smooth.
Take a heavy bottomed pan and add some olive oil.
Sweat the red chili, onion and garlic. Add peas, carrots and saute for a minute or two.Add the pureed corn and mix well.
Add salt, pepper, water, some corn kernels, veg or chicken stock or maggi veg cubes in water and milk.
Boil for 5 minutes and add the cornflour mix.
(Here you can also add some heavy cream for added richness and flavor)
Adjust salt and pepper.
Garnish with some fresh herbs (Optional)
Serve Hot !!