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Ingredients: 1 kg. frozen sweet corn, 2 l. chicken stock or the same amount water with chicken base, 1 diced onion, 2 sliced carrots, 1 cup sliced celery, 2 tablespoon butter, 1 tablespoon oil, 1 teaspoon curry powder, 1/2 cup cooking cream, 1 teaspoon minced garlic, salt.
Recipe: In a large saucepan, heat the butter and saute the carrot, celery, onion and garlic for about 5-6 minutes. Add the frozen corn and stir occasionally until the corn is soft. At that point you can add a few tablespoon of flour if you wish a thicker soup (optional). Add the chicken stock and curry powder, and bring to a boil. Boil for about 10 minutes. Blend the corn soup in a blender and strain it. Throw out the pulp. Return to boil and add the cooking cream. Boil for about 2 minutes more. Serve the Sweet Corn and Curry soup with garnish made of sauteed corn, diced fresh tomatoes and chopped cilantro.
This soup is almost the same as Cream of Corn, with the only difference in the addition of curry, which gives it an amazing oriental flavor.
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