Time to cook
A delightful & creamy soup made with fresh sweet corn kernels, seasonings & vegetable broth.
Dried Parsley Leaves
Steam the corn kernels covered for 8 to 10 minutes on medium.
Keep some of the steamed corn kernels aside and grind the remaining to a smooth paste after adding water.
Combine the cornstarch and water in a small bowl to form a smooth paste.
Heat some oil in a pan, add the spring onion whites and celery and saute on low heat for 2 mins.
Add the ground and blended sweet corn paste followed by water, mix well and bring the soup to a boil over medium-high heat.
Add the reserved corn kernels, salt and crushed black pepper, mix and cook further for 2 to 3 minutes on low flame.
Add the cornstarch paste to the soup and mix on reduced heat without any lump formation.
Simmer for another 2 to 3 minutes on low heat and then garnish with some chopped spring onion greens, parsley and chives before serving.