Fresh Corn and Capsicum Soup
I had fresh corn to use and I wanted to do something other than usual corn on the cob which anyway I did for the another corn. I found this recipe at SK website and changed almost fully to do it my way, the result yummy delicious and filling soup. Fresh sweet corn and roasted capsicum adds a wonderful flavour and texture to the soup and to my surprise even DH liked it which is very unusual. So as I always say if you looking for something different, simple and elegant then this is for you
Severs – 2-3
Adapted from: Sanjeevkapoor.com
Fresh Corn - 1 OR Frozen Corn -1 cup
Capsicum - 1 [medium]
Onion - 1 [ medium]
Garlic Pod - 1
Olive Oil - 1 tsp
Salt and Pepper - To taste
Vegetable Stock - 2 Cups OR 1 Vegetable Stock Cube
1. Remove corn’s outer husk (don’t peel it) just remove the threads and bring back the husk on the back around corn ear and roast corn on direct medium flame until it slight charred around 3-5 minutes,turning sides on intervals.
2. Once roasted let it cool for a while and remove husk. Use a sharp knife run it vertically and scrap out corns, it comes around 1 Cup from 1 corn, keep aside 1 tbsp of corn kernels for garnishing. If you are using frozen corn, then thaw it and jump to step 3.