Dill Corn Soup
by Tarla Dalal
Dill has a distinct and unique flavour, which goes very well with cream-style corn. The addition of chopped carrots, onions and celery sautéed in butter imparts a delightful crunch and buttery touch to the Dill Corn Soup, while garlic and black pepper give it a flavourful boost.
Dill Corn Soup recipe - How to make Dill Corn Soup
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
2 tbsp finely chopped dill (shepu / suva bhaji) leaves
1 1/2 cups cream style corn
1 tsp cornflour
1 tbsp butter
1 tsp finely chopped garlic (lehsun)
1/4 cup finely chopped onions
2 tbsp finely chopped celery (ajmoda)
1/4 cup finely chopped carrot
salt and freshly ground black pepper (kalimirch) to taste
Method
- Method
- Combine the cornflour and 1 tbsp of water in a small bowl, mix well and keep aside.
- Heat the butter in a broad non-stick pan, add the garlic, onions, celery and carrot and sauté on a medium flame for 2 minutes.
- Add the cream style corn, salt and 3 cups of water, mix well and cook on a medium flame for 5 to 6 minutes, while stirring occasionally.
- Add the dill leaves and pepper, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
- Add the prepared cornflour-water mixture, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
- Serve immediately.
Nutrient values per serving
| Energy | 36 cal |
| Protein | 0.4 g |
| Carbohydrates | 3 g |
| Fiber | 0.6 g |
| Fat | 2.5 g |
| Cholesterol | 0 mg |
| Vitamin A | 386.2 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.2 mg |
| Vitamin C | 1.5 mg |
| Folic Acid | 4.6 mcg |
| Calcium | 28.7 mg |
| Iron | 0.8 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 28 mg |
| Potassium | 23.6 mg |
| Zinc | 0.1 mg |
Outbrain
It is necessary to use the cream style corn here, it give a nice and perfect required taste. It looks like sweet corn soup but the taste is little different. The dill leaves abd celery lends a great flavour to the soup.