Monday, 27 April 2015

Potato-Corn Soup


Soups add variety to your menu and serve as appetizers. You can also serve the soup with bread as a light meal. Here’s a soup that is tasty and enjoyable.

Ingredients: (serves two)
Sweet corn kernels – ½ teacups or 100ml measure
Onion – finely chopped, 1 tablespoon
Butter – 1 teaspoon
Salt – to taste
Pepper powder – to taste
Mace powder – a generous pinch

For the stock:
Potato – small, 1 no
Onion – cubed, 1 no

Potato-Corn Soup
Method: Wash and peel the potato. Add 2 teacups or 400ml of water to potato and onion cubes, and pressure cook for 5 minutes. Once pressure subsides, blend it in a liquidizer and pass through the sieve.

Place sweet corn kernels in a vessel and steam for 5-10 minutes in a pressure cooker. Once ready, remove from the cooker and allow it to cool.

Heat butter in a kadai, add chopped onion and sauté till it starts to brown. Now add the stock, pepper powder and salt. Mix well and bring it to boil. Add mace powder and mix well. Then simmer for 5 minutes. Switch off the stove and serve hot with bread slices or soup sticks. 

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