I'm not a soup person at all. The only soup I don't mind having occasionally is tomato soup, that too only if its laden with croutons! Lately I have been experimenting with different kinds of soups and I'm totally into soups now. So you can see more soup recipes coming up in the blog.
This sweet corn soup is one of my current favorites. This creamy sweet corn soup is light and healthy, and if you pair with a salad or bread makes a filling and hearty meal. Use fresh corn ears instead of tinned or frozen ones to get a good flavor for the soup. This soup does not take much time to prepare and makes a light and delicious meal with some toasted bread. Let's see how to make sweet corn soup.
SWEET CORN SOUP RECIPE
{ Creamy soup with fresh sweet corn and milk }Serves 2
Ingredients:
1 sweet corn
1 tbsp olive oil / butter
½ of medium onion, finely chopped
1 stalk celery, finely chopped
2 cup vegetable stock / water
½ cup warm milk
¼ tsp dried oregano
1 tsp corn flour
Salt to taste
Cracked pepper to taste
Method:
1. Remove the leaves and silks from the corn and wash once. Using a sharp knife, cut the kernels of the corn cob. Set aside ¼ cup of corn kernels.
2. In a large pot, heat oil and add onion, celery and fry for 1-2 minutes. Then add the corn kernels and fry for 2-3 minutes.
3. Add 1½ cup vegetable stock or water and cook on medium heat for 5-6 minutes or until the corn is cooked completely.
4. Transfer to a blender and puree to a smooth consistency. Alternatively, use a stick blender and blend until it becomes smooth.
5. Turn the heat on and add remaining vegetable stock, milk, reserved corn kernels and bring to boil. Simmer the soup and add oregano, salt and pepper.
6. Dissolve the corn flour in 2 tbsp water and add to the soup. Simmer until the soup thickens to the desired consistency.
Serving Suggestion ~ Toasted bread or salad.
Notes and Tips
- You can add little cream at the end to make the soup more creamy and rich.
- Use fresh corn for the soup instead of canned or frozen ones to get full flavor.
