Recipes From China #124
with
Chyou
Chyou's Sweet Soup
INGREDIENTS
three corn cobs, kernels eliminated
four hundred ml Vegetable Stock
two tbsp butter
two pods of garlic sliced
one onion, sliced
one potato, slice into cubes
one hundred ml fresh cream
one tbsp coriander leaves
salt and black pepper powder to your liking
one spring onion, cutted
PROCESS
Cook the corn kernels in oven until brown.
Use fifty ml stock to grind half corn kernel to smooth paste.
Bond garlic in butter until brown.
Put sliced onion and fry until translucent.
Put corn puree along with remaining corn and saute..
Put stock, potato and allow to simmer for thirty mins or until potatoes cook, taking care that they do not get mashed, and mixture gets consistency of thick puree.
Hope you enjoyed it!
