CREAM CORN SOUP (VEGETABLE)

Steaming Corn

Heat 1.5 cups water in a saucepan or pot and let it come to a boil on medium heat.

Place a steamer pan or rack inside. Halve or quarter the corn cob and place them on the steamer pan. Cover the saucepan with a lid and steam the sweet corn cobs for 8 to 10 minutes on medium heat. When done remove the corn cobs with the help of pasta tongs and transfer them in a bowl or plate. Let them become warm or cool at right temperature. With a knife carefully remove the corn kernels from the corn cobs. Take out 2 tablespoons of corn kernels and set them aside.

Making Corn Soup

Heat oil in a pan. On low heat sauté the spring onions whites and celery for 2 minutes.

Add the ground and blended sweet corn paste and mix well.

Next add water or vegetable stock. Mix again and allow the soup to come to a boil on medium-low to medium heat.

Now add 2 tablespoons of corn kernels that was set aside earlier. Also season with crushed black pepper and salt. Stir and simmer further for 2 to 3 minutes on low heat.

Meanwhile in a small bowl make a smooth paste or slurry of the cornstarch and water.

Keeping the heat to a low, add this cornstarch paste to the simmering soup.

As soon as you add cornstarch paste, mix it quickly so that it does not start to thicken and form lumps. Mix it with the entire soup mixture. You can use a wired whisk here to mix the cornstarch paste with soup.

Continue to simmer for 2 to 3 minutes on low heat until the soup thickens and the cornstarch gets cooked.

Check the seasonings and adjust if needed

Pour the sweet corn soup in bowls. Garnish with some chopped spring onions greens. Add a touch of crushed black pepper.