Roasted Corn potato soup

Corn kernels - 2 cups
Potatoes - 3
Celery - 1 stick
Bell Pepper - 1/2 cup chopped
Green beans - 1/2 cup chopped
Any other vegetables if you like, I like to add zucchini and french onion
Milk/ heavy cream - 1 cup
Broth or water - 2 cup
Onion - 1 cup chopped
Cheddar Cheese - 1 cup
Garlic- 4
Salt and Pepper to taste

 Turn on the oven to 400f for 10 minutes. place Corn in a baking sheet and keep it in the lower rack of oven for roasting. Cover the garlic and potato completely with aluminium foil and keep it in the oven for baking.
Meantime you can chop all other vegetables.

Let it roast for 30 minutes. For every few minutes just shuffle the corn.

Once the potato is cooled down, carefully peal and mash the potato and chop the garlic finely.
Now Heat the oil in a pan and fry onion until translucent. Add all other vegetables except corn. Add salt, pepper and bring it to boil.  Let it cook for 10-15 minutes. Now add the potato, corn roasted corn. Add milk or heavy cream. Bring it to boil on low-medium flame. Cook for 20 minutes stirring occasionally.
Check for salt and pepper taste, add more if required. Just before serving add the grated cheese and mix well. Serve hot with sliced Italian bread. Enjoy
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