Recipes, Food Styling and Photography by Farrukh Aziz
Creamy Plum and Corn Soup
“The soup was so tasty that I had it along with the bowl”. Surprised !!
Well, this can be a complete truth with this soup and the Edible bowls I made along with it. When you start sipping the soup, you will reach the bottom of it and still wanting more, you would start eating the bowl containing it. Here is how I made the soup and Edible bowls.
1 cup, plum, roughly chopped
1 cup, corn
½ cup, carrot, roughly chopped
2 nos, large tomatoes, roughly chopped
4 to 5 nos, garlic cloves
½ tsp, red chili flakes
2 tbsp, parsley, fresh
2 to 3 nos, basil leaves
½ tsp, black pepper powder
1 nos, bay leaf
1 nos, medium onion, chopped
1 tbsp, olive oil
2 tbsp, butter
2 tbsp, all purpose flour
2 tbsp, cream
1 cup, milk
Salt as per taste
In a pan, heat oil. Add garlic and fry for few seconds. Add onion and fry till it turns pink.
Add plum, corn, carrot, tomatoes and sauté for a minute.
Add 3 cups of water, bay leaf, parsley, chili flakes, basil, black pepper powder , salt and bring it to boil.
Cover and simmer for 15 to 20 mins.
Take them off the heat, discard the bay leaf and blend it in a blender until smooth. You can also use a hand blender.
Strain them through a soup strainer.
In a pan, melt butter. Add flour and mix. Cook for 2 mins and keep stirring.
Increase the heat to high and whisk-in a cup of milk, keep stirring continuously until well blended to form a smooth lumpfree sauce.
Once the sauce is formed, add strained soup mixture. Mix and allow it to boil. Keep stirring.
Simmer for another 6 to 8 mins or till it gets a thick creamy consistency.
Mix cream, adjust the seasoning with salt and pepper if required.
Pour the hot soup in edible bowls and garnish with some cream. Serve immediately.Link for Edible Bowls is here
Farrukh is a microbiologist by qualification turned into a Food enthusiast. Winner at Indiblogger Awards & IFBA
🏆:Best Photography Blog 2017
🏆:Best Recipe Blog IFBA 2013 Read More…