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“Its a delicate chinese soup which you will get in any restaurant in your city.”
READY IN:
20mins
SERVES:
4
YIELD:
600 ml
UNITS:
US

Ingredients Nutrition

  • 100 g whole sweet corn
  • 100 g sweet corn, grated
  • 4 cups clear vegetable stock
  • 1 cup milk, boiled
  • 1 teaspoon sugar
  • 1 teaspoon white pepper powder
  • 2 tablespoons fresh cream
  • salt

Directions

  1. Heat the stock in a pan and add the sweet corn kernels.Cover and cook over a medium flame for approximately 10 minutes or till the corn is tender.
  2. Add the grated corn, milk and simmer for another 5 minutes. Season it with salt, sugar and white pepper powder (with water or milk) Add the cornflour paste and simmer for some more time. Finish with 3/4th cream. Preserve 1/4th for garnishing. serve hot with chilli vinegar, soya sauce and chilli sauce.

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