Sunday, 14 August 2011

Tricolour Hungama - Tomato and Corn Soup

First in the Tricolour Triology is Saffron coloured tomato and Fresh Corn Soup. It has this creamy texture as though there is cream added into it, but actually there is no cream or butter in it, its the corn cob which does the trick. And of course there is no cornflour


5 Medium Sized tomatoes
1 fresh corn cob
Salt and Pepper to taste
8 garlic pods, peeled
3 Star Anise
4 Sticks of Cinnamon
2 Bay Leaf


In a large sauce pan add the whole tomatoes. Fill water to just cover the tomatoes, Add the whole spices, garlic pods. Grate the corn cob into the pan along with the tomatoes. Bring it to a boil and let it simmer for 8-10 minutes.Let the concoction cool down and blend it into a smooth mixture. Strain if required. Put the soup back on stove. Let it simmer for 5 minutes on a low flame. Add Salt and Pepper to taste. Serve hot with garlic bread.

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