Ingredients
1 tin corn kernel
15 gms onion
10 gms leek
5 gms celery
10 gms lemon grass
3 gms green chillies
8 gms coriander leaves
35 ml coconut milk
15 ml cream
2 gms kaffir lime leaves
8 gms butter
350 ml vegetable stock
to taste gms salt and pepper
Method
Saute in butter onion, leeks, green chillies, celery and lemon grass until golden brown, add corn kernels and sweet corn together for few more minutes.
Add vegetable stock and bring it to a boil.
Add the coconut milk and cream and reduce allow the flavour to blend.
Add coriander and kafir lime leaf. Puree and starin the soup.
Take the soup in a pan, adjust the consistency and seasoning.
Pour in a soup cup.
Drizzle with basil oil and serve hot.
Recipe Developed & Created By Chef Ashish Bhasin
Content Partner : Trident, Bandra Kurla
Chef Ashish Bhasin
Read more about Chef Ashish Bhasin
15 gms onion
10 gms leek
5 gms celery
10 gms lemon grass
3 gms green chillies
8 gms coriander leaves
35 ml coconut milk
15 ml cream
2 gms kaffir lime leaves
8 gms butter
350 ml vegetable stock
to taste gms salt and pepper
Method
Saute in butter onion, leeks, green chillies, celery and lemon grass until golden brown, add corn kernels and sweet corn together for few more minutes.
Add vegetable stock and bring it to a boil.
Add the coconut milk and cream and reduce allow the flavour to blend.
Add coriander and kafir lime leaf. Puree and starin the soup.
Take the soup in a pan, adjust the consistency and seasoning.
Pour in a soup cup.
Drizzle with basil oil and serve hot.
Recipe Developed & Created By Chef Ashish Bhasin
Content Partner : Trident, Bandra Kurla
Executive Chef at Trident, Bandra Kurla
You can connect with Chef Ashish Bhasin on his social media handles -
Facebook Page : Chefbhasin
Twitter @Chefbhasin
Instagram@chefbhasin
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