Bhutte ka Soup
This is a simple and quick soup, refreshing as well as filling. It is at it's best when made from fresh corn, but can be made from tinned or frozen corn too. Serves 6
I keep forgetting to take pictures every time I make it! If you make it, please send in your pictures to be added here in your name-Mamta.
2 tbsp. butter
1 small onion, finely chopped
2 cloves garlic, crushed (optional)
250-300 gm. fresh or frozen, corn kernels*
1 tin (450 gm.) of peeled tomatoes**, fresh or tinned
5 cups vegetable (or chicken) stock (you can use stock cubes, concentrate or stock-pot)
1 bay leaf
Salt to taste
1 cup single cream
2-3 tbsp. finely chopped coriander, leaves (you can use other herbs of choice).
*To strip kernels off the cob, hold it upright on a chopping board, with pointed end down. Slide a sharp knife from top to bottom along it’s entire length, stripping the kernels off. You will need to do this for 4-5 lengths for each cob.
**To peel tomatoes, put in boiling water for 2 minutes, drain and peel off the skin.
Remove seed from the tomatoes. Keep aside.
Melt butter in a large saucepan.
Add the onion and garlic, stir-fry for 5 minutes, until the onions begin to get soft. Make sure they are not browned or this will spoil the colour of the soup.
Add corn kernel, tomatoes, stock, bay leaf. Bring to a boil and simmer about 1/2 an hour or so.
Remove the bay leaf and then purée the soup with a blender. I use a hand blender.
Return to the saucepan, add cream, stir it in quickly. DO NOT BOIL again.
Add half the coriander leaves.
Dish out in individual bowls and garnish with coriander leaves.
Serve hot with fresh bread of choice.
You can add a few thinly sliced green chillies to the garnish.
Also see Soup Selection.