Sunday, April 1, 2012

Sweet Corn Soup

This is one of the easiest soups ever. My husband had mild fever and wasn't feeling well since the past 2-3 days. Yesterday, he asked me if I can make him some warm soup which can make him fill better. Busy as we are, with our 13 months old daughter, and my husband's never ending work, we didn't get time this week to go grocery shopping. So, when he asked me for soup yesterday, all I could think of was the frozen sweet corn  kernels we had in the freezer.
It took me no more than 20 minutes to make this soup. It tasted wonderful. Even my 13 month old daughter loved it:). This easy, tasty and quick cooking soup can please anyone.

1.5 Cups Frozen Corn Kernels,
4 Cups Water
1 Teaspoon Soy Sauce,
Salt to Taste,
1/2 Teaspoon Black Pepper, Or To Taste
1/2 Teaspoon Sugar, Optional (I didn't use any)
1 Teaspoon Corn Starch
1 Teaspoon Chopped Cilantro

In a small bowl, mix corn starch with 1/2 cup of water. Mix well and set aside. Add 3.5 cups of water and half the corn kernels to a cooking pan. Add salt, pepper, sugar (if using) and soy sauce. Cook on medium-high heat for about 10 minutes, or until the corn kernels are tender. In the meantime, add the rest of the kernels in a mixer grinder and grind coarsely. Now add this to the pan. Add the corn starch mixture to the pan. Bring it to a boil, then turn the stove to medium. Cook for 5 more minutes, or until the mixture starts to thicken just a little. Take off the stove. Garnish with chopped cilantro, and serve hot.

Note: I added whole kernels to the soup since I like to bite on them while having the soup. If you don't like whole kernels in your soup, you can coarsely grind all kernels and proceed by adding all the spices and making the soup as mentioned above.

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