Baby Corn Soup is a warm, filling soup made by pressure-cooking baby corn with potato, carrot, and onion, then blending the veggies into a smooth puree. The puree is simmered with the reserved cooking stock and a quick garlic-butter (or oil) sauté, then finished with a few whole baby corn pieces for bite. Season with salt and pepper and serve hot with bread sticks—add a cup of milk (and slightly less water) for an extra-rich, creamy version.
A soup made with baby corn, potato, carrot and and onion,
Baby Corn Soup Recipe
Baby Corn Soup
A soup made with baby corn, potato, carrot and and onion,
3
servings5
minutes15
minutesIngredients
Baby Corn – 100 gm or 5 to 6 pcs
Onion – 1
Carrot – 1 (small)
Potato – 1 (small)
Butter/Oil – 1 tablespoon
Garlic flakes – 1 or 2 (small size)
Pepper Powder and salt – as per taste
Directions
- Remove the skin from potato and carrot and cut it into medium size pieces. Cut baby corn into two to three pieces. Chop onion. Put all these into a pressure cooker and add 2-3 cups of water. Close with lid and cook for two to three whistles.
- When the steam is subsidized, open the cooker and strain it. Keep the strained water aside. Take two to three pieces of cooked baby corn and keep it separately. Put the remaining cooked vegetables in a blender and make a fine puree.
- In a thick bottomed vessel put the butter or oil. Chop the garlic finely and add it. Fry for few seconds. Add the strained water and the puree together and stir well. Bring to boil. Add the reserved baby corn pieces. Remove from stove.
- Sprinkle salt and pepper powder and serve hot with bread sticks.
- Note:
- You can reduce the water quantity and add a cup of milk to get richer taste. However without milk also it tastes good and very filling.
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