Sweet Corn Soup
Sweet Corn Soup
For the stock.
1.5 lit Water.
1/4 cup sliced Onions.
1/4 cup roughly chopped Carrots.
1/4 cup roughly chopped French Beans.
1 tsp crushed Garlic.
3 Bay leaves.
1 tsp Peppercorns.
For the Soup.
1 tsp Butter.
1 tsp chopped Garlic.
1 cup finely chopped Carrots and Beans.
1 tbsp boiled Sweet Corn.
1 cup Sweet Corn paste.
Handful chopped Coriander.
2 tbsp diluted Corn flour.
Salt to taste.
For Egg drop.
1 no Egg.
For stock take some water in a cooking pot and put slices of Onions into it and then roughly chop some Carrots and French Beans and add them to the water with that add some crushed Garlic, a few Bay leaves, and Peppercorns.
Cover the pot and let it boil till the vegetables almost mashy.
On the other side take some butter in a fresh and sauté some chopped garlic in it and then add finely chopped Carrots and Beans to it.
Now boil the corn seeds and grind them to make a paste.
Then add some of that boiled corn seeds to the pan with the Carrots and Beans for a little bit then add some salt to taste, a bit of crushed Pepper, and the corn paste and now mix them.
Then add the stock (the boiled vegetable water) and strain out the vegetables. Increase the flame and give this a nice boil. Now add some chopped Coriander, some more Salt, and a bit of crushed Pepper.
And now to give it a nice thick and glossy texture add some water to a little Corn flour and add this paste into the soup.
Immediately start stirring after adding the Cornflour so that it doesn’t thicken there.
Remove the layer of foam on the surface. And the vegetarian version of the soup is ready.
In case you want the non-vegetarian version of the soup add some boiled and chopped chicken with the vegetable stalk and add egg drop in the finishing i.e beat an egg and add to the soup while stirring it nicely.
Serve the hot soup in and to it with some mixed microgreens.