Roasted Corn and Cheese Soup

About Roasted Corn and Cheese Soup

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

1. 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.
2. Heat butter in a non-stick pan, onion and flour, mix and saute for 2-3 minutes.
3. Add this roux to the corn and mix well. Add remaining vegetable stock and mix well. Reduce heat and simmer for 2-3 minutes.
4. Add salt, pepper powder and cheese and mix. Simmer for 2-3 minutes.
5. Pour the soup into serving bowls, garnish with chives and serve hot.

Additional Tips and Tricks

About chef

Chef Amrita Raichand

MUMMY KA MAGIC hosted by Amrita Raichand

Know More

Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps