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Roasted Corn and Cheese Soup

Top Rated Recipe

By Chef Amrita Raichand From Mummy Ka Magic

Last Updated: Sep 03, 2019

Roasted Corn and Cheese Soup

About Roasted Corn and Cheese Soup

Table of Contents

1. About Roasted Corn and Cheese Soup

Flavour of roasted corn kernels makes this soup extra tasty

Corn kernels 6 tbsps
Saffola oil 2 tbsps
Vegetable stock 4 tbsps
Butter 1 tbsp

3. How to Make Roasted Corn and Cheese Soup (Stepwise Photos)

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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.

5. Additional Tips and Tricks

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

How to Make Roasted Corn and Cheese Soup (Stepwise Photos)

Method

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.

Additional Tips and Tricks

About chef

Chef Amrita Raichand

Chef Amrita Raichand

MUMMY KA MAGIC hosted by Amrita Raichand

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Comments

Recipe Rating:

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Key Details:

Prep:5 minutes

Cook time: 20 minutes

Difficulty Level: Easy

Course: Soup

Cuisine: Fusion

Key Ingredients:

Vegetable stock

Processed cheese

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