Thursday, 10 May 2007

Weekend Lunch Series: Corn-Zucchini Soup

A soup CAN be a whole meal sometimes... this recipe proves it so!
I don't know about anyone else, but soup is all I crave during those times I run myself ragged from various activities. We had one such day last week and I put together this soup in a jiffy...I had some garlic bread in the freezer and it went well with this delicious, creamy soup... try it sometime...

Here is what you will need:

  • 1 cup Corn- fresh or frozen
  • 1 cup Zucchini- chopped
  • 1 Onion- chopped
  • 2 cloves of garlic- chopped
  • 1 tbsp- Olive Oil
  • 1/2 cup - heavy cream (optional) you can use milk in its place too.
  • 1 bay leaf
  • 1 tbsp- all purpose flour
  • Salt, Pepper to taste
  • 1 tsp- Italian or other dried herbs ( I used a French Seasoning Mix)
  • Sprinkle of Lime Juice
  • Optional - you can use chopped bell peppers and potatoes in this soup too
  • 1/2 cup of water
In a deep pan, heat some oil, add the chopped onions and garlic. Saute till golden brown. Add the Corn and the Zucchini pieces with a bay leaf. After around five minutes, add the all purpose flour and mix well. Add the water and the cream. Add the rest of the seasonings and bring to a boil. After it comes to a boil,discard the bay leaf, use a hand held blender to bring it to the consistency you like. I left some whole pieces in there...and coarsely blended the soup. Add some Lime juice and more black pepper on top, serve hot with a piece of warm garlic bread.

That's it....what can be so simple than that....and perfect for those busy or lazy weekends...Enjoy.

See you all next week with a perfect recipe for the Spring: Gujarati Series: "Chauli-Ringan Shaak"

TIBETAN HERBAL MEDICINE

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