This original Tarla Dalal recipe can be viewed for free

Spinach And Baby Corn Soup ( Soups and Salads Recipe )


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Crunchy baby corn and roughly chopped spinach make a great combination for soup. The clear soup dotted with baby corn discs and green spinach leaves is a treat to the eye as much as it is to taste. A bit of tabasco sauce endows the soup with just the right amount of spice. It tastes super when served hot with a generous garnish of desiccated coconut.

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Preparation Time: 
Cooking Time: 
Makes 6 servings


Ingredients

1 tbsp butter
1 spring onion (with the greens) ,
finely chopped
2 large garlic (lehsun) cloves
12 baby corn , cut diagonally
15 to 20 big spinach (palak) leaves ,
roughly chopped
2 1/4 cups white stock
1 tbsp cornflour dissolved in
2 tbsp of white stock
1/2 tbsp tabasco sauce
salt to taste
1/2 tsp freshly ground black pepper powder

For The Garnish
1 tbsp desiccated coconut (optional)

Method
  1. Heat the butter in a deep non-stick pan; add the onions and garlic and sauté on a medium flame for a minute.
  2. Add the baby corn and spinach and sauté on a medium flame for another 2 minutes.
  3. Add the white stock, 3 cups of water and the cornflour mixture, mix well and bring to boil, while stirring continuously.
  4. Add the tabasco sauce, salt and pepper, mix well and simmer for 5 minutes.
  5. Serve hot garnished with desiccated coconut.
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