| FOR VADOUVAN SPICE: | QTY |
| Curry Leaves | 5 Gms |
| Onion | 20 Gms |
| Garlic | 5 Gms |
| Cloves | 2 Gms |
| Black Pepper | 2 Gms |
| Bay Leaves | 1 Gm |
| Refined Oil | 20 Gms |
| Red Chili | 5 Gms |
| Coriander | 10 Gms |
| Fenugreek | 2 Gms |
| Cardamom | 2 Gms |
| Turmeric Powder | 5 Gms |
| Mustard Seeds | 3 Gms |
| FOR CORN STOCK | QTY |
| Corn Stem | 100 Gms |
| Water | 1 Liter |
| FOR SOUP | QTY |
| Onion | 50 Gms |
| Thyme | 2 Gms |
| Butter | 30 Gms |
| Salt and Pepper | To Taste |
| Corn Kernels | 200 Gms |
| Corn Stock | 500 Gms |
| FOR GARNISH | QTY |
| Vadouvan Spice | A Pinch |
| Microgreens | 6-8 Leaves |
| Corn Cream | 1 Tsp |
| Pop Corn | 8-10 Nos |
| CAARA BAGUETTE | 2 PCS |
EQUIPMENT YOU’LL NEED:
Induction Plate, Saucepan, Ladle Spoon, Electric Mixer Grinder
DIETARY NOTES:
Gluten Free, Contains Dairy
SERVES: 2
METHOD:
- For Vadouvan Spice: Place a sauté pan on the medium-low Add the spices and toast them for 30 seconds to 1 minute or until intensely aromatic. Pour spices into an electric mixture grinder Grind all ingredients together. Then toss the pop corn in the spice and set aside.
- Cut the whole corn into three parts and dry on a non stick pan (griddle) and remove the corn kernels using a sharp
- Add 1 liter of water and the corn stalk to the stock pot and boil it until it reduces to half. Strain the stock through a fine-mesh sieve or
- Heat a pan, add butter, onion and corn kernels, sauté it well then add the corn stock and boil it for 10 minutes. Then blend it in an electric mixer
- Toast The CAARA Baguette Slices: While the soup is simmering, brush both sides of the baguette slices with Put it in the oven at 180 C and toast until lightly browned, for about couple of minutes. Remove from oven and keep aside.
- Pour the soup in the bowl and serve with the toasted baguette & spiced
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