CORN AND POTATO SOUP

Ingredients:
Potatoes - 5 (medium, peeled and sliced)
Onions - 3 (sliced)
Butter - 2 tbsp
Vegetable stock - 2 cups
Milk - 1 cup
Sugar - 1/2 tsp
Corn - 150 gms
Salt - 1 tsp
Pepper - 1/2 tsp
Pinch of nutmeg powder

For Garnishing:
Diced spring onion and celery

Method:

• Boil corn till tender and keep aside. 
• Melt butter in a pan, add onion and fry till transparent.
• Add potatoes, vegetable  stock and bring to boil. Then add salt and pepper and simmer for 30 minutes.
• Cool. Blend and sieve.
• Return to the pan. Add corn and milk; simmer for 10 minutes.
• Transfer to serving bowl and sprinkle with nutmeg, spring onion and celery.