CORN SOUP
1 cup corn kernels
4 cups water
1 cup vegetable stock or 2 cubes stock
1 tablespoon butter
1 teaspoon salt
handful spring anion’s chopped
handful bean sprouts ( optional)
1 teaspoon salt
1 tablespoon corn flour ( mix with little water)
1/2 cup mix vegetable ( optional)
Blend corn kernels in a blender, keep aside.
Place butter in a sauce pan and let butter melt on a low heat. Add corn and vegetables, sauté for couple minutes. Add water, salt and vegetable stock mix well. Cover the lid and let simmer on medium heat for about 10 minutes stir in corn slurry and mix well. cook until soup begins to thicken. Garnish with chopped spring anions and moong sprouts . Serve hot.
jikoni 