Cheesy Corn Soup recipe- (Serves 4)
1 corn cob (bhutta)
1 cube cheese
1 tbsp cream
1 small carrot (chopped)
1 tbsp cabbage (finely chopped)
¾ tsp salt or to taste
1.Break the corn into 4 pieces and add 5 cups of water. Pressure cook to give 1 whistle and then keep on low flame for 10 min.
2.Remove the corn and save the liquid.
3.Strain the liquid. Add salt, cabbage and carrot. Bring to boil and keep on low heat for 3-4 minutes.
4.Scrape the corn from the cob and blend in the mixer with ½ cup water.
5.Strain and add to the above boiling stock. Boil for 2 more minutes.
6.Remove from fire. Add the grated cheese and cream. Serve hot.