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Sunday, December 6, 2015

Sweet corn soup

Preparation Time: 10 minutes 
Cook Time: 15 minutes 
Serves : 3-4


Carrot : 2 medium diced
Sweet corn kernels: 1.5 cups
Peas : 1/2 cup
Butter: 2 tbsp 
Ground pepper: 1 tsp 
Corn starch: 2 tbsp 
Water: 4 cups 
Green onion/scallion : 1 chopped 


Heat butter in a pot and add all the veggies except green onions. Sauté for 3 minutes. Add water and bring it to a boil on medium heat. Cook for 10 minutes. 
Make a slurry with corn starch and 1/4 cup of water and add that to the soup slowly. Mix well. Add salt and pepper.
Cook for 2 minutes or until the soup is thicker in consistency. Turn off the stove and garnish with scallions.
Serve hot.

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