Dill Corn Soup
by Tarla Dalal
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Added to 238 cookbooks
This recipe has been viewed 19897 times
Dill has a distinct and unique flavour, which goes very well with cream-style corn. The addition of chopped carrots, onions and celery sautéed in butter imparts a delightful crunch and buttery touch to the Dill Corn Soup, while garlic and black pepper give it a flavourful boost.
- Combine the cornflour and 1 tbsp of water in a small bowl, mix well and keep aside.
- Heat the butter in a broad non-stick pan, add the garlic, onions, celery and carrot and sauté on a medium flame for 2 minutes.
- Add the cream style corn, salt and 3 cups of water, mix well and cook on a medium flame for 5 to 6 minutes, while stirring occasionally.
- Add the dill leaves and pepper, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
- Add the prepared cornflour-water mixture, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
- Serve immediately.
Nutrient values per serving
|Vitamin A||386.2 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.2 mg|
|Vitamin C||1.5 mg|
|Folic Acid||4.6 mcg|
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