Sweet-corn soup, with fresh corn.

                                                  Sweet-corn soup made with fresh corn

This is a delicacy of this season that justifies the word 'delicacy' by it's delicate taste and the subtle aroma of fresh corn. It is one of the 'simplest', 'healthiest' and, of course, 'tastiest' soups.
Very very satisfying, to make as well as to eat1


Ingredients:- 
1.  Fresh corn on the cob (Bhutte)- 3 medium sized,giving you 300-350gm. kernels (daane);    2.  milk-  1 cup;    3.  Sugar-  3 tsp., slightly heaped;    4.  Cornflour- 2 heaped tsp.    5.  salt and water- as needed.
Accompaniment-  Chilli vinegar ( soak 2 chopped green chillies in 50 ml vinegar, to which a little salt and water have been added).


Method:- 
1.  Remove the kernels from the cobs with a sharp knife. Discard any pieces of cob or husk if they are mixed in kernels. Pressure-cook the kernels for half an hour, with approx. 800ml. water, reducing the heat to low after the first whistle. Let cool-down from hot to warm (do not throw the water).
2.  Take-out and reserve about 1/4 of the kernels and liquidize the rest, with some of the water in which it was cooked, in the blender, till you get a smooth (but not very thick) paste.
3.  Put the fresh-corn paste in a sauce pan/ cooking vessel, add the remaining water back into it and put it on the stove.

4.  Add reserved kernels and sufficient water to make about 5 bowls ( 1 bowl is approx. 250ml. soup) and add sugar and salt. The taste of both sugar and salt should be moderate. Bring it to the boil. 
  

      








5. Mix cornflour with a little water to make a thin paste and, reduce the heat to medium and add it to the soup, stirring constantly. Cook till the soup thickens. Now add the milk, increase the flame to high again and bring to the boil again. If you want a thicker soup, you can add some more cornflour mixed in water and, if you want to make it thinner, add some water.
Sugar and salt should also be tasted at this stage.
6.  Your soup is now ready! Pour into bowls and inhale the aroma first! I like eating it as it is i.e., without any accompaniments but, most people add chili-vinegar and, some like to add chili-sauce and soy-sauce also though they are recommended with plain corn soup and vegetable corn soup; not with sweet-corn soup.  
7.  The quantity given here is sufficient to make 6 bowls of soup but, 10-12 bowls can also be made with it just by adding more water, salt, sugar and a little cornflour. Try not to increase the quantity beyond 12 bowls as then the taste and aroma of sweet-corn will be highly compromised!

                                   


                                                                          Enjoy!