Vadouvan Spiced Corn Soup With Peppery Corn Pops, Corn Cream & CAARA Baguette

FOR VADOUVAN SPICE: QTY
Curry Leaves5 Gms
Onion20 Gms
Garlic5 Gms
Cloves2 Gms
Black Pepper2 Gms
Bay Leaves1 Gm
Refined Oil20 Gms
Red Chili5 Gms
Coriander10 Gms
Fenugreek2 Gms
Cardamom2 Gms 
Turmeric Powder5 Gms
Mustard Seeds3 Gms
FOR CORN STOCKQTY
Corn Stem100 Gms
Water1 Liter
FOR SOUPQTY
Onion50 Gms
Thyme2 Gms
Butter30 Gms
Salt and PepperTo Taste
Corn Kernels200 Gms
Corn Stock500 Gms
FOR GARNISHQTY
Vadouvan SpiceA Pinch
Microgreens6-8 Leaves
Corn Cream1 Tsp
Pop Corn8-10 Nos
CAARA BAGUETTE2 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

 Visit the CAARA website for more European food recipes and products

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