Friday, June 14

Potato Corn Soup

Ever since I fell in love with the Potato Leek soup that I had in a restaurant sometime back, I wanted to try out potato soup at home. After reading a lot of recipes I created my own version for Potato soup; it definitely tasted way different from the restaurant style one but it was good enough.



Serves: 2

Preparation Time: 5 minutes

Cooking Time: 20 minutes

Ingredients:
1.     Fresh corn – 1
2.     Potatoes – 3
3.     Onion – 1
4.     Garlic – 1 cloves
5.     Butter – 2 tbsp
6.     Milk – 1 cup
7.     Fresh cream – 2 tbsp (optional)
8.     Salt to taste
9.     White pepper crushed – 1 tsp

Method:

Step 1: Boil the potatoes, peel and chop them into small dices.
Step 2: Shave the corn kernels form the stalk, peel garlic and chop onion.



Step 3: Melt butter in a pan and sauté garlic, onion, corn and potato cubes in it.



Step 4: Add a cup of milk and cook on simmered stove until corn kernels are soft.



Step 5: Cool it, strain the milk and grind the vegetables into smooth paste such that bits of corns remain.



Step 6: In the same milk mix the paste and bring to boil, adjust consistency with water and season with salt and pepper.




Step 7: Serve hot or warm garnished with fresh cream along with garlic breads.
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