Sweet Corn Soup

I love to eat soup any time of the year. Sweet corn soup is a favorite Indo-Chinese dish. Sweet yellow or white corn, diced carrots and green peas cooked in water or broth. I made the soup with fresh corn last week.

Ingredients ( for 4 servings):

1 1/2 Cups frozen or fresh corn

3/4 Cup corn

1 clove garlic, minced

1 teaspoon minced ginger

1 Carrot, peeled and diced

1/2 Cup green peas (optional)

2 green onion (scallion), sliced

4 Cups water or clear broth

salt and pepper to taste

                                               

Method:

1. Blend 3/4 cup corn to a creamy paste. Set aside.

                                   

2. Heat 1 tablespoon oil in a large stock pot. Add ginger and garlic. Saute for a minute.

                                                   

3. Add corn, carrot and peas. Cook for 3 minutes.

                                                    

4. Stir in creamed corn and cook for 2 minutes.

                                                      

5. Add 4 cups of water or clear broth. Cover and cook for 10 minutes or until the vegetables are tender. Add salt and pepper to taste. 

                                         

6. Garnish with sliced green onion before serving.