Sweet Corn Soup

1. 1
   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.
2. 2
   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.
3. 3
   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.
4. 4
   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.
5. 5
   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.

6. 6
   serve

   Serve the sweet corn soup hot.

   Ladle into katoris and top with the remaining spring onion greens.

Cuisines we love