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Corn Soup

Burnt Garlic Corn Soup

5 from 1 vote
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Servings 2

Ingredients
  

  • 1 Tbsp Olive Oil
  • 1 ½ cups Frozen Corn
  • 1 Small Onion
  • 2 Cloves Garlic
  • 1 Stock Cube
  • 1 cup Water
  • 1 no Green Chilli

Garnish

  • ½ tsp Spring Onion
  • 1 tsp Fresh Cream
  • 1 Clove Garlic, thinly sliced.

Instructions
 

  • Place a pan on medium heat and add the olive oil.
  • Crush garlic with the back of a knife and add to the hot oil.
  • Allow the garlic to get to a deep brown colour.
  • Remove the garlic from the oil and set aside.
  • Allow the pan to cool slightly before adding the onions.
  • Roughly chop the onion and add it to the pan. Saute for two minutes.
  • Add the frozen corn and saute for 1 minute.
  • Crush the stock cube into 1 cup water and add to the corn.
  • Cook the corn on medium heat for 8-10 minutes.
  • Allow the mix to cool.
  • Remove a few corn kernals for garnish.
  • Blend the corn mix with the burnt garlic set aside earlier till it forms a smooth paste.
  • Transfer the paste to the stove and adjust the consistency by adding more water.
  • Bring the soup to a boil.
  • Taste and adjust the seasoning.
  • Transfer to a bowl and garnish with spring onions. boiled corn, burnt garlic and cream.

Notes

  • Stock cubes usually have enough salt in them for 1 cup of liquid. However, based on how much extra water you add while adjusting the consistency of the soup, you can add some more salt.