When winter is here, can soups be far behind. This was something I made while the chicken was simmering away on the other burner. The proportions are for 4 soup bowls- you need to reduce or increase quantities proportionally for different amounts.
2 packets peeled corn
½ tsp freshly ground black pepper
1 tbsp chopped celery
2 tbsp chopped spring onions/ onions
1 tbsp butter
4 cups water or 2 cup warm milk + 2 cup water or 4 cups veg stock
½ tbsp corn flour dissolved in 2 tbsp water
4 tbsp shredded boiled chicken, optional
Salt to taste
Method:
Steam the corn for 5 minutes. Keep aside 1/3 cup corn, and blend the rest, with water to a smooth paste.
Heat butter, add onions, and saute till transparent.
Add celery, and toss around till the aroma is released.
Add the ground corn, and the water/ water+ milk/ veg stock. Bring to a boil.
Add black pepper, salt and the reserved corn kernels. Stir and simmer for 2-3 minutes.
Add the shredded boiled chicken, if desired.
Add cornflour paste, and simmer for 2 more minutes till the soup thickens.
Serve hot.
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