Oh how cute – baby corn in a creamy base. It makes a great soup. Fresh baby corn is easy to find in Asian groceries if your local green grocer does not stock it.
This is another soup recipe from Vol 4 of Meenakshi Ammal’s Cook and See iconic books. All the soups in this section are simple, unspiced and almost 1970’s in style. This is not surprising, given the era that Meenakshi Ammal wrote the rest of the books. Soups like this are not common in South India, but not rare either. Baby corn is quite popular – going with the love of all things Indo-Chinese – and as I said, are really cute.
Similar recipes include Baby Corn Padoka, Indian Sweetcorn Soup, Indo-Chinese Sweetcorn Soup, South Indian Vegetable Soup, Baby Sweetcorn and Green Bean Soup, South Indian Spring Onion Soup, Beetroot Soup, and Cauliflower Soup.
Would you like more Sweetcorn dishes? Try Most Heavenly Sweetcorn Soup, Thai Style Green Beans and Baby Sweetcorn in Coconut Sauce, Sweetcorn Sundal, and Roast Tomato and Sweetcorn Soup.
South Indian Baby Corn Soup
6 – 8 baby corn, chopped small
4.5 cups light vegetable stock or water
2 Tblspn maida or white flour
3 Tblspn butter
salt, to taste
1 Tblspn black peppercorns, ground, or to taste
2 cups full cream milk
cream, to garnish
Make a roux with the butter and flour, and add the warm vegetable stock. Add the chopped baby corn and cook for 10 – 15 minutes.
Add hot milk, salt and ground pepper, and mix well. Cook for 10 minutes until the soup thickens.
Serve hot with a swirl of cream on top.
recipe notes and alternatives
Optionally mix through some very finely chopped parsley before serving.
If it is not thick enough after cooking, stir in some chickpea flour mixed well with a little water. Stir over heat until the soup thickens a little.