July 30, 2011

Carrot and Corn Soup

Ingredients:
Carrots - 3 cups (boiled and pureed)
Sweet corn - 1/4 cup (boiled and pureed)
Onion -  i tbsp (finely chopped)
Celery - 1/4 cup
Vegetable stock or water - 4 cups
Tabasco sauce - 1 tbsp (optional)
Lemon juice - 2 tsp
Oil/ butter - 1 tbsp
Cream - 100 ml
Milk - 100 ml
Salt and pepper to taste.


Method:

  • Heat oil, add chopped onions and celery, saute for 2 minutes.
  • Add corn and carrot puree  and cook in low flame for few minutes.
  • Add Tabasco sauce, salt and pepper and water and bring it to  boil.
  • Add milk and cream and cook in low flame for 2 minutes.
  • Lastly add lemon juice and remove from fire.
  • Serve hot.
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