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Baby Corn Soup

Sima.B's picture
Ingredients
  Babycorn 3⁄4 Cup (12 tbs), sliced into rounds
  Onion 1⁄2 Small, finely chopped
  Green onion stalks 3 , greens separated, chopped
  Carrot 1⁄2 Medium, finely chopped
  Ginger garlic paste 2 Teaspoon, freshly grated
  Green chillies 1 Small, finely chopped / slit
  Bay leaf 1
  Peppercorns 3 , slightly crushed
  Butter 1 Tablespoon
  Oil 1 Tablespoon
  Salt To Taste
  Milk 1⁄2 Cup (8 tbs)
  All purpose flour 1 Tablespoon
Directions

Heat a little oil in a pan.Drop bay leaf and pepper then add the ginger garlic paste and chillies and saute till raw smell goes.
drop in the chopped onions and saute for a while. then add the carrots and babycorn and keep sauteing for 1 more min. add about a cup of water, salt as per your taste and cook on stovetop with lid closed till vegetables are cooked but not mushy.
( pressure cooker can be used to cook vegetables)
once vegetables are cooked, keep them aside. melt butter in a seprate sauce pan then add the maida and saute for about a min. Add milk and whisk well till all the maida and dissolved and sauce starts thickening( can add more milk as desired)

once the sauce thickens add the previously cooked vegetables along with enough water and keep stirring frequently. get it to a boil while stirring continuous. drop the chopped green onions , stir well and remove from flame.
serve hot

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Indian
Course: 
Appetizer
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Preparation Time: 
5 Minutes
Cook Time: 
20 Minutes
Ready In: 
25 Minutes
Servings: 
4
Subtitle: 
babycorn soup

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