MEXICAN CORN SOUP

INGREDIENTS:

1 AMERICAN CORN COB

1/4 CUP CREAM

1 CUBE VEGETABLE STOCK

4 CUPS WATER

2 TBSP OLIVE OIL

1 TBSP GARLIC GINGER PASTE

SALT AND PEPPER TO TASTE

RECIPE:

1)PUT THE CORN COB WITH ITS COVERING IN A MICROWAVE FOR 7 TO 8 MINS.

2)AFTER THE CORN IS COOKED, PEEL ITS COVERING AND WITH THE HELP OF A KNIFE SCRAPE THE CORN OUT.

3)IN A PAN BOIL THE WATER ALONG WITH STOCK CUBE.

4)ONCE THE STOCK IS READY, LET IT COOL AND THEN ADD 3/4 TH CORN TO IT AND GRIND IT TO A THICK PASTE.

5)TRANSFER THIS PASTE IN TO A BOWL THROUGH A SIEVE. PUSH AS MUCH STOCK OUT OF THE PASTE AS POSSIBLE.

6)TAKE A PAN, ADD OLIVE OIL AND GARLIC GINGER PASTE TO IT. STIR IT TILL LIGHTLY BROWN.

7)ADD THE CORN STOCK TO IT ALONG WITH CREAM AND REMAINING 1/4 CORN. LET IT BOIL. ADD SALT AND PEPPER.

8)SERVE HOT WITH TORTILLA CHIPS.