Sweet Corn Soup

Name: Sweet Corn Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: indo_chinese
Ingredients: 2 cup sweet corn (kernels, divided); 1 pcs onion (small, finely chopped); 3 pcs garlic (cloves, finely chopped); 1 inch ginger (finely chopped); 0.25 cup carrot (finely chopped); 0.25 cup beans (finely chopped); 2 tbsp spring onion (finely chopped greens); 1 tsp oil; 3 cup water; 1 tbsp cornflour (mixed with 2 tbsp water); 1 pinch black pepper; 0.5 tsp salt

RATING

4.6/5(137)

TASTE SCORE

8/10

Light, comforting sweet corn soup with tender kernels, a silky broth, and gentle Indian-Chinese flavors. It comes together with simple vegetables and makes a cozy starter or a small meal side.

PREP

15m

COOK

20m

SERVES

1 KATORI

129 cal

SERVINGS

METHOD · 6 STEPS

prep · ~8 min
Prepare the corn and vegetables.
1.Reserve 0.5 cup sweet corn kernels whole for texture.
2.Blend the remaining sweet corn with 0.5 cup water to a coarse puree.
3.Chop the onion, garlic, ginger, carrot, beans, and spring onion greens finely.
4.Mix the cornflour with 2 tbsp water to make a smooth slurry.
saute · ~4 min
Cook the aromatics.
1.Heat oil in a pot over medium heat.
2.Add onion, garlic, and ginger.
3.Cook until the onion turns soft and lightly translucent, about 3 to 4 minutes.
TIPKeep the heat moderate so the garlic does not brown and change the soup's clean flavor.
boil · ~12 min
Add the vegetables and simmer the soup base.
1.Add carrot, beans, reserved corn kernels, and the corn puree to the pot.
2.Pour in the remaining water and add salt and black pepper.
3.Bring the soup to a gentle boil, then reduce the heat.
4.Simmer until the vegetables are tender and the corn tastes cooked, about 10 minutes.
mix · ~3 min
Thicken the soup.
Stir the soup well, then pour in the cornflour slurry in a thin stream. Keep stirring for 2 to 3 minutes until the soup looks glossy and lightly thickened.
TIPStir the slurry once more just before adding so the cornflour does not settle at the bottom.
garnish
Finish with spring onion greens.
Turn off the heat and stir in most of the spring onion greens, keeping a little aside for serving.
serve
Serve the sweet corn soup hot.
Ladle into katoris and top with the remaining spring onion greens.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Blend only part of the corn coarsely, not fully smooth, so the soup keeps both body and juicy kernels.
2
Cook the onion, garlic, and ginger just until soft; any browning can make this delicate soup taste harsher.
3
Keep the carrot and beans very finely chopped so they soften in the short simmer without turning crunchy.
4
Add the cornflour slurry in a thin stream while stirring constantly to avoid cloudy lumps.
5
If the soup thickens too much as it stands, loosen it with a splash of hot water and reheat gently.
6
Stir in spring onion greens after switching off the heat so they stay fresh-tasting and bright.
7
This soup reheats well for 1 to 2 days; store chilled and stir before warming because the starch settles.