Corn Soup

Pressure cook corn kernels, carrot for just one whistle

Drain the water and keep aside

Grind the cooked corn kernels, carrot into smooth paste [reserve about 1tbsp of corn kernels]

Use a strainer to filter the coarse pieces

Heat butter in a vessel and saute spring onions well

Add the filtered corn smoothie, drained water and milk and bring to a boil

Add  the black pepper, salt, and the reserved corn kernels

Add corn flour to little water mix well without lumps and pour into the soup, mix well and cook for about 2~3 min

When soup thickens switch off the flame

Serve hot with roasted bread crumbs or bread stick