How to make Roasted Corn and Cheese Soup -
Corn when roasted develops a wonderful flavour and this soup is bursting with it.this recipe is a super comforting cold weather recipe. Tender pieces of roasted corn and cheese blended. Go ahead give it a try.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Corn corb (भुट्टा ), Processed cheese (प्रोसेस्ड चीज़)
Cuisine : Fusion
Course : Soups
You can also find more Soups recipes like Paya Shorba Creamed Pumpkin And Apple Soup Three Flavour Soup Hot And Sour Soup
Roasted Corn and Cheese Soup Recipe Card
Hindi: makai
Corn was indigenous to America, but is now grown throughout the world. It is used as a vegetable, briefly boiled or roasted or eaten with butter. And it would also interest you to know that the favourite popcorn, made by popping the small corn kernels, is a wholesome cereal food and is easily digested. Besides this, corn sees its use in various other ways – salads, soups, subzis and even sweets too!
Prep Time : 0-5 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Roasted Corn and Cheese Soup Recipe
Corn corb 1
Processed cheese 25 grams
Salt to taste
Black pepper powder to taste
Butter 1 tablespoon
Onion 1 medium
Garlic cloves 3-4
Oil 1 tablespoon
Vegetable stock 2¾ cups
Thyme sprigs 4-5
Method
Step 1
Apply salt, pepper powder and butter on the corn.
Step 2
Roast the corn on cob at 180° C for 10-15 minutes. Cool down to room temperature.
Step 3
Roughly chop onion and garlic.
Step 4
Heat oil and butter in a non-stick pan, add onion and sauté till translucent.
Step 5
Remove corn kernels from corn on the cob.
Step 6
Add chopped garlic and sauté for a minute.
Step 7
Add roasted corn kernels reserving some for garnishing.
Step 8
Add 2½ cups stock and mix well. Add salt, pepper powder and thyme and mix well. Bring to a boil. Cook on low heat for 5-8 minutes. Cool and blend till smooth.
Step 9
Sieve and add to the same pan, add remaining stock and cook for 2 minutes. Grate cheese reserving some into the same pan.
Step 10
Garnish with reserved grated cheese and roasted corn kernels and serve piping hot
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
