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Sweet Corn Soup

Sweet Corn Soupis a soup traditionally made in corn (typically sweet corn) producing areas of the world that is now widespread due to greater corn distribution. The basic recipe is some type of soup base with corn added followed by whatever ingredients give it its distinct style. Typically ingredients are corn cut from the cob, water, butter, some flour, an egg, with salt and pepper for seasoning - this varies by region.


Sweet Corn Soup is a favorite with many Indians, and over time, it has picked up quite a following in other Asian countries too. Made with tender corn kernels, and flavored with green chili and soy sauce, it's a great combination of flavors. You can always add other chopped vegetables to increase taste and its nutritive value.


For the sweet corn soup


* 80g unsalted butter

* 800g fresh sweet corn, or canned if no fresh available

* 2 pinch saffron threads

* 400ml vegetable stock

* Pinch of salt

* 350ml whipping cream

* 80g whole salted almonds, chopped

* Olive oil, for drizzling


Method: How to make chilled sweet corn soup


1. To make the sorbet syrup, place the caster sugar, water and glucose in a saucepan pan and bring to the boil. Strain through a fine sieve into a suitable container. Cover and store in the fridge.


2. To make the basil sorbet, cook the basil leaves in a pan of boiling water for 1 minute, and then drain in a sieve under cold water.


3. Squeeze out any excess water and place the basil in a liquidizer with 50ml cold water. Add the peanut oil and blend until smooth.


4. Spoon into a bowl and stir in the yogurt and sorbet syrup until thoroughly combined. Transfer to an ice-cream machine and churn until set. Store in the freezer until required.


5. To make the sweet corn soup, melt the butter in a large pan, add the sweet corn and saffron. Cook over a low heat for 10-15 minutes, stirring the corn regularly so that it does not color.


6. Pour in the vegetable stock, add a pinch of salt and bring to the boil. Reduce the heat slightly and simmer gently for 15 minutes. Stir in the cream and cook for a further 10 minutes.


7. Leave to cool for at least 30 minutes, then pour the soup into a liquidizer and blend until smooth. Pass the soup through a fine mesh sieve and place in the fridge to chill.


8. To serve, ladle the soup into chilled soup bowls, add a spoon of the basil sorbet, a few of the chopped almonds and a little teaspoon of olive oil to each bowl. Serve immediately.


Serve with a small bowl of steamed rice or cooked noodles. So you can fry the rice better and mixing becomes much easier with one part of each. Try it as a side dish, or make it the main course.For more details http://www.indomunch.com

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