THICK CORN SOUP

Dr. Apeksha Ekbote, Ph.D, RD, CDE Chief Dietitian

Portions – 4

Serving Size – 1

Ingredients: –

2 Sweet Corn Cobs
1 tsp Corn flour
50 g Green Spring Onion finely chopped
1/2 tsp pepper powder
1 tsp sugar
0.5gm salt/as directed by the dietician
1 tsp unsalted butter
1 tsp corn flour
Optional – Finely chopped and blanched vegetables(Carrots, beans and cabbage) or Boiled and shredded chicken or Beaten egg white

Preparation: –

In a pressure cooker, steam the whole corn cobs till done.
Once cool, use a knife to carefully scrape of the corn kernels from the cob.
Set aside two tablespoons of the corn kernels aside.
The remaining kernels, blend it coarsely in a mixer grinder.
In a saucepan, add butter and saute the green spring onions. Add the blended corn and one cup vegetable stock/water.
Mix well. Add the corn kernels which were set aside too along with salt, sugar and pepper powder. Dilute the corn flour and add it to the soup to get the right consistency.
If you are choosing to add boiled and blanched vegetables or chicken, you may do so now. If you wish to add egg white, when the soup is boiling add the beaten raw egg white to it with constant stirring.
Serve hot.

NUTRITIVE VALUE FOR RECOMMENDED SERVING