Sweet Corn Soup
|Corncobs||6 Large (Fresh)|
|Sugar||1 1⁄2 Tablespoon|
|Chili sauce||1 Tablespoon|
|Green chilies||1 Tablespoon (Marinated In Vinegar)|
Grate the corn. Take out a few whole corns. Add 6 teacups of water and cook in a pressure cooker.
Mix the cornflour in 2 teacups of cold water and add to the cooked corn mixture. Put to boil and add the sugar, Ajinomoto powder and salt.
Boil for at least 30 minutes. Add the soya sauce.
Serve hot with chillies in vinegar and chilli sauce.
Variations: Sweet Corn and Asparagus Soup. Cut a few pieces of asparagus into about 25 mm. (1") pieces and add to the soup 5 minutes before serving.
Sweet Corn Soup (with Egg). Just before serving, put 1 egg in a tea-strainer and press it with a spoon over the hot soup.
Serving size: Complete recipe
Calories 895 Calories from Fat 47
% Daily Value*
Total Fat 6 g8.6%
Saturated Fat 0.85 g4.3%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1658.4 mg69.1%
Total Carbohydrates 216 g71.9%
Dietary Fiber 20.2 g80.7%
Sugars 49.9 g
Protein 23 g46.7%
Vitamin A 38.9% Vitamin C 145.8%
Calcium 3.2% Iron 28.7%
*Based on a 2000 Calorie diet