Sweet corn soup

Winters are fast approaching and one feels satiated when there is a hot soup ready at dinner time.

My mother never added cornflour to any soup. Vegetables were pulverized to lend texture to a vegetable soup, cream and tomatoes were blitzed together in a cream of tomato soup and sweet corn was pressure cooked and sauteed in butter, cooled and ground to a fine paste… Minced vegetables were invariably added.

Posting a soup today sans vegetables. I thank my friend Chef Prajakta Pai Shahpur for her recipe. It’s just sweet corn all the way.


Two corn cobs pressure cooked and kernels separated from the cob.

5 flakes of garlic

3 tbsps Amul butter

1 green chilly minced

Pepper and salt to taste


Sautee the corn and garlic in butter till the corn turns slightly white. Allow to cool and grind it to a fine paste. Tip this paste on the pan in which the corn was sauteed. Add enough water to adjust consistency and the finely chopped green chilly. Season with salt and bring to a boil. Simmer for a couple of minutes and serve hot sprinkled with pepper.

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