Hey All, Welcome to the first post of Tastetickle. Before we dive into the world of cooking the sweet corn soup and divulge on the finest secrets of food and its preparation, I would like to thank you for being here and giving us something really precious: your TIME. It’s indeed a pleasure to have you here and we would love to hear from you, be it your approval or your criticism. So please do comment on your thoughts below post preparing the dish.
Now without any further impede, let’s get into cooking Sweet Corn Soup
- Dish Name: Sweet Corn Soup
- Dish: Soup
- Served as: Starter
- Vegetarian/Non-vegetarian: Vegetarian
- Preparation Time: Half Hour
Ingredients Required for Sweet Corn Soup:
- Sweet Corn Kernerals: 2 Cup
- Rice Starch Water : 4 Cups
- Salt: To taste
- Sugar: Optional
- Carrots(Diced): Quater Cup, Optional
- Corn Starch: 1/2 tea spoon
- Spring Onion: To garnish
- First, rinse the corn kernal with ample amount of water and divide it into two batch of equal propotion.
- Second, grinde the first batch of the corn kernal into coarse paste and set aside.
- Set a deepbottomed pan on stove/induction and bring about 3.5 cups of rice starch water to boil. Then, as it comes to boil, add in the leftover corn kernel and let it cook.
- Once the kernls are cooked about 75%, add the coarsely mashed corn, diced carrot and mix.
- Continue stirring until the carrot and corn is cooked.
- Next, based on the consistency of the mixture, add in rice starch water or cornstarch. If the mixture is too thick, add in the rice water or plain water.
- If the mixture watery, mix a teaspoon of the cornstarch powder with half a glass of water and add this to the soup and bring it to a slow boil.
- As the soup boils, add in salt on the basis of taste.
- Finally, garnish with spring onion and serve hot with buttered garlic bread.
These are the things I have found out with my experiments with food. I hope this will help you out too!
- Use fresh whole sweet corn to enhance the sweetness and taste of the soup. On using the same, kernels can be obtained by applying force with your thumb in the upward direction, away from the kernel direction.
- Add a spoon of chilli viniger to add a tinge of sourness with spice
- If the sweetness is less, add a dollop of honey into the soup in the final stage.
- I normally use the rice stock that’s obtained after boiling rice. This gives the best taste and texture. If this is not available then mix a portion of rice starch powder to water and make the batch.
For more such food blogs, please click here