Jan 4, 2012

Spinach & Corn Soup





Ingredients:
  • 1 bunch Spinach (approx 2 cups), washed and roughly chopped
  • 1 cup Sweet Corn Kernels (fresh/frozen/canned)
  • 1 medium Onion, finely chopped
  • 1 tsp Garlic, finely chopped
  • 1 Green Chili, slit 
  • ½ cup Milk or heavy cream
  • ½ tbsp Oil/Butter
  • 1-2 Bay leaf
  • 1 tsp fresh Lime Juice
  • Salt to taste
  • Pepper Powder to taste



Method:
  • If using fresh or frozen sweet corn, microwave them on high for 2-3 minutes and keep aside.
  • Heat oil or melt butter in a sauce pan add finely chopped garlic and bay leaf fry them for half a minute.
  •  Mix in finely chopped onions and slit green chili and cook till onions turns light golden in colour, about 2 minutes.
  • Add roughly chopped spinach leaves with its tender stem and cook till the leaves starts to wilt, about 2 minutes.
  • Switch off the gas. Remove bay leaf and Transfer all the contents to food processor and blend them to smooth puree.
  • Transfer this puree back into a pan and add milk, sweet corn kernels and salt and pepper to taste. Add about ½ cup or more of water to get required consistency. Bring the whole soup to a gentle boil.
  • Turn off the gas and mix in freshly squeezed lime juice just before serving. 
  • Serve this soup hot or warm topped with few corn kernels or cream or spring onion if desired and enjoy this iron delicious bowl of Sweet Corn and Spinach Soup.

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