Saturday 25 February 2012


Creamy Sweet Corn Soup

Adapted from
Serves 4

Preparation & Cooking Time: 30 minutes

1. 1 onion
2. 2 cloves garlic chopped
3. 1 TBS cooking oil
4. 1 TBS graham flour
5. 1 TBS corn flour (to thicken the soup)
6. 2 cups milk
7. 2 cups vegetable stock, chicken stock or water
8. 2 cans whole kernel corn (340g each can)
9. 1 slice cheese (optional)
10. Salt & pepper to taste

1. Puree 1 can of corn and set aside.

2. Heat oil in a large pot, fry garlic and onion until golden.

3. Add the flour, stirring well, to make a pasty mixture.

4. Whisk in the milk and water or vegetable stock.

5. Mix the corn starch with some water or milk.

6. Add the corn, corn starch solution and heat through.

7. Add cheese, salt and pepper and stir well. Then serve.

Additional Information:
I amde this today, and Florian and Joshua like it. It tasted good and not much difference without the cream and cheese. Next time, I will skip the cream and cheese. I used water from blanch broccoli as vegetable stock.


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