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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