Thick creamy soup with the combination of roasted corn and cheese.ROASTED CORN AND CHEESE SOUPIngredients 1 corn on cob25 grams processed cheese Salt to taste Black pepper powder to taste 1 medium onion 3-4 garlic cloves 1 tablespoon oil 1 tablespoon butter 2¾ cups vegetable stock4-5 sprigs of fresh thyme Method1. Apply salt, pepper powder and butter on the corn. 2. Roast the corn on cob at 180° C for 10-15 minutes. Cool down to room temperature. 3. Roughly chop onion and garlic. 4. Heat oil and butter in a non-stick pan, add chopped onion and sauté till translucent. 5. Remove corn kernels from corn on the cob. 6. Add chopped garlic and sauté for a minute. 7. Add roasted corn kernels reserving some for garnishing. 8. Add 2½ cups stock and mix well. Add salt, pepper powder and thyme and mix well. Bring to a boil. Cook on low heat for 5-8 minutes. Cool and blend till smooth. 9. Sieve and add to the same pan , add remaining stock and cook for 2 minutes. Grate cheese reserving some into the same pan. 10. Garnish with reserved grated cheese and roasted corn kernels and serve piping hot. Click to Subscribe: http://bit.ly/1h0pGXfFor more recipes : http://www.sanjeevkapoor.comBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#sanjeevkapoor
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