February 02, 2013

Carrot and Corn Soup

Ingredients:
Carrots - 3 Cups (boiled and Pureed)
Sweet corn - 1/4th Cup (boiled and pureed)
Onion - 1/4th Cup (chopped)
Celery - 1/4th Cup (chopped)
Vegetable stock or Water - 4 Cups
Tobasco Sauce - 1 tbsp
Milk - 100 ml
Cream - 100 ml
Lemon Juice - 1 tbsp
Oil - 1 tbsp
Salt and white pepper to taste

Method:

  • Heat the oil in a pan, saute the onions and celery.
  • Add carrot and corn puree and allow to simmer.
  • Add tobasco, salt and pepper.
  • Add the water or stock and cook for 5 minutes.
  • Then add cream and milk, cook for 2 minutes.
  • Remove from fire and add lemon juice.
  • Serve hot.



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