INGREDIENTS
fresh corn 2 cups
butter 2 tbsp
garlic 3-4 chopped
onion 1 chopped
mushrooms 6 optional
milk 1/2 cup
corn flour 1 tbsp
salt & pepper to taste
cheese grated to garnish
water as needed
METHOD
Pressure cook corm with little water, cool & make purée.
Melt butter, add onions, garlic & mushrooms.
sauté of slow flame till soft.
Add corn purée.
Mix corn flour with milk & add to the soup.
Add water as needed, season it, simmer for few minutes.
Serve hot with a spoonful of grated cheese in each bowl.
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