Babycorn and Spinach Soup


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Baby corn and spinach soup is a lovely hot soup recipe with the unique combination of chopped spinach and baby corns. The spinach based soup is made more exciting with the addition of the crunchy sweet baby corns and are best suited for special gatherings.

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Babycorn and Spinach Soup recipe - How to make Babycorn and Spinach Soup

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Ingredients

3 cups White Stock
15 to 20 big bright green spinach (palak) leaves, torn into 4
12 pieces baby corn
1 tbsp cornflour
1 spring onion with greens, chopped
2 large cloves garlic (lehsun)
1/2 tbsp tabasco sauce
1 tbsp butter
1/2 tsp freshly ground pepper
salt to taste
Method

  1. Trim and wash the spinach, discarding any thick or tough stalks.
  2. Wash and cut the baby corn into bite-size chunks.
  3. Dissolve the cornflour in a little stock.
  4. Melt the butter in a pan. add the onion and garlic and fry gently for 1 minute until soft, taking care that they do not discolour.
  5. Add the baby corn and stir gently for 2 minutes.
  6. Add the spinach and stir for a further 2 minutes.
  7. Pour in the stock, 3 cups of water and the cornflour and bring to the boil while stirring throughout. simmer for 5 minutes.
  8. Add the tabasco sauce, salt and pepper.
  9. Serve hot, garnished with desiccated coconut.


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This recipe was contributed by kvsantha on 21 Feb 2002


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