Roasted Corn and Cheese Soup

Roasted Corn and Cheese Soup

By Chef Amrita Raichand

From Mummy Ka Magic

Prep: 5 minutes

Cook: 20 minutes

Method: Easy

Course: Soup

Type: Fusion

Key Ingredients:

Flavour of roasted corn kernels makes this soup extra tasty

Ingredients

Corn kernels 6 tbsps
Saffola oil 2 tbsps
Vegetable stock 4 tbsps
Butter 1 tbsp
Onion, chopped 1 tbsp
Refined flour (maida) 1 tbsp
Salt to taste
Black pepper powder to taste
Processed cheese, grated ½ tsp
Chives, sliced to garnish

Methods

Heat Saffola Oil in a deep non-stick pan, add corn kernels and saute for 2-3 minutes. Add 1 cup vegetable stock and cook for 5 minutes. Blend with an electric hand blender.
Heat butter in a non-stick pan, onion and flour, mix and saute for 2-3 minutes.
Add this roux to the corn and mix well. Add remaining vegetable stock and mix well. Reduce heat and simmer for 2-3 minutes.
Add salt, pepper powder and cheese and mix. Simmer for 2-3 minutes.
Pour the soup into serving bowls, garnish with chives and serve hot.

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