Sweet Corn and Asparagus Soup
by Tarla Dalal
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Added to 6 cookbooks
This recipe has been viewed 21718 times
Asparagus has a mild flavour and pleasant crunch, which make it a perfect addition to soups . Although it is technically a spring crop, asparagus is now available in supermarkets throughout the year, and so is sweet corn. So, you can enjoy this Sweet Corn and Asparagus Soup any time you wish.
With their complementary flavours and textures, sweet corn and asparagus help each other, not relying on a large spread of other ingredients to flavour the soup. Just some green chillies and a dash of pepper suffice to enhance the spice levels of this delectable soup!
A bowlful of Sweet Corn and Asparagus Soup followed by Fried Wontons and Triple Schezuan Rice make a hearty mini Chinese meal.
- Heat the butter in a deep non-stick pan, add the corn, asparagus and sauté on a medium flame for 2 minutes.
- Add the green chillies, 2½ cups of water, salt and pepper, mix well and cook on a medium flame for 4 minutes, while stirring occasionally.
- Serve hot.
Nutrient values per serving
|Vitamin A||24.1 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.1 mg|
|Vitamin C||1.5 mg|
|Folic Acid||11.8 mcg|
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