Bon Ape’tit -26

Wintery American Corn Soup

METHOD:

Boil all the corn till it is cooked. Take three-fourths and liquidize with 3–4 tsp of water.
Next pour it in a saucepan and start to prepare the soup.
Add the leftover corn stock (in which the corn was boiled), and add more water if required to make it into the one full measure that is required.
Now take the fourth portion of the corn and coarsely grind it in a mortar till it is nice and crushed.
Once the corn and water mixture is simmering, add the ground corn rough paste into the pan and stir gently but firmly so as to mix everything well.
Once all this is ready, add the adequate quantity of milk and allow to cook over low flame for 4/5 min.
Drop in a couple of blobs of butter, salt and pepper to taste, and also add some dry mint powder if available.
The wintery special nourishing soup is ready. Just pour it into nice mugs, spread some fresh-plucked mint leaves torn with your nimble fingers, and sit back and enjoy this soup with some savories of your choice.
Soon I’m going to give you a recipe for yet another variety of cutlets—the color and nutritive value of them will match this soup!!
Just wait and watch…it’s coming soooooon!!
NB: It was Lohri celebrations yesterday, and it was very, very cold. Made this special winter soup just yesterday and enjoyed it with my Bhabhi and our relatives.