Monday, 23 January 2012

Corn Soup with Vegetables



Ingredients
  • 1 can (450 grams) cream-style corn
  • 2 level tablespoones cornflour
  • 1 teacup finely chopped mixed vegetables
  • (cauliflower, carrots, cabbage, onions, french beans)
  • ½ teaspoon Ajinomoto powder
  • 3 tablespoons butter
  • 2 tablespoons cheese
  • To be ground into a paste
  • 25 mm. (1") piece ginger
  • 4 cloves garlic
  • 4 green chillies
Procedure
  1. chillies in vinegar and chilli sauce grated cheese
  2. Mix the cornflour with 6 teacups of water.
  3. Add the paste, corn and Ajinomoto powder and
  4. cook in a pressure cooker until done.
  5. Add the vegetables, butter and cheese and boil for a few minutes.
  6. Serve hot with chillies in vinegar and chilli sauce or with grated cheese.