I’m actually surprised at myself that even though I’ve been cooking for so long, I’ve never made sweet corn soup. The other day, as I was planning our Sunday menu, my dad asked for this soup. I then realised I’ve yet to make this so looked around some sites and came up with my version of sweet corn soup. This recipe has minimal ingredients and I omitted corn paste which is traditionally used to thicken the soup, instead used nuts to thicken the soup. The verdict was very encouraging, everyone loved the soup and went for seconds and thirds and there was none left in the pot at the end of the meal!

Sweet Corn Soup

Ingredients:

• 2 cups, frozen sweet corn, soaked in hot water for 30 minutes and drained
• 1 handful each of almonds and cashew nuts, soaked in hot water for 30 minutes.
• 1 bunch spring onions
• 2 cups milk
• 2 tsp pepper powder
• 2 tbsp butter
• 1 tsp oil
• Salt to taste

Method:

• Remove the skin of the almonds and keep the nuts aside.
• Blend 1 cup sweet corn into a smooth paste with 1 cup milk, the soaked almonds and cashew nuts and some water.
• Finely chop the spring onions and keep the white and green parts separate.
• Heat a pan and put in the butter and oil.
• When the butter melts, add the white part of the spring onions and fry till it becomes translucent. Then add salt and pepper and fry for a couple of seconds.
• Next add in the remaining whole corn kernels and stir for a minute or two.
• Now pour the blended corn and nut paste into the pan and stir well till it starts bubbling.
• Add equal quantities of water and milk to thin it and season accordingly.
• Serve hot garnished with the green portion of the spring onion.