I had this fresh corn lying in my fridge for few days and I was wondering what to do with it. Then I realized it had been a long time since I made soup from scratch, so whipped up a quick soup. It was so creamy and delicious.
Serves - 4
Corn on the cob - 2 / Corn Kernels - 2 cups
Sweet Potato - 1
Onion - 1/2, roughly chopped
Garlic - 2, roughly chopped
Ginger - 1 inch piece, roughly chopped
Milk - 1/2 cup
Salt - to taste
Pepper - to taste
Scallions - 1 (For Garnishing)
How to make?
Cook the corn and sweet potato till fully cooked. Cool down.
Peel the sweet potato and set aside.
If using corn on the cob, scrape the corn kernels of the cob.
In a pan, add a tsp of oil and add the onion, garlic and ginger. Saute till translucent. Cool down.
In a blender, add the corn kernels, sweet potato, sauteed onion, garlic and ginger.
Blend to a smooth paste. If required add water.
Add this paste to the pan and allow to simmer.
Add the milk, salt and pepper.
After simmering for 10 minutes on low heat, garnish with chopped scallions and serve hot.
Sweet Potato can be skipped for Creamy Sweet Corn Soup.
Sweet Potato can be replaced with normal brown potato and a tsp of sugar for the same taste.
For a more creamier soup, add cream instead of milk.
I did not strain the blended mixture, as I had blended it to a fine paste.
Sending this to:
1. Bon Vivant #11 - Healthy Appetite
2. Winter Food 30 Minute Challenge
3. Hot Beverages and Dessert in 45 Minutes