Thick Corn Soup

Ingredients:

2 Sweet Corn Cobs

1 tsp Corn flour

50 g Green Spring Onion finely chopped

1/2 tsp pepper powder

1 tsp sugar

0.5gm salt/as directed by the dietician

1 tsp unsalted butter

1 tsp corn flour

Optional – Finely chopped and blanched vegetables (Carrots, beans and cabbage) or Boiled and shredded chicken or Beaten egg white

In a pressure cooker, steam the whole corn cobs till done.
Once cool, use a knife to carefully scrape off the corn kernels from the cob.
Set aside two tablespoons of the corn kernels.
The remaining kernels, blend it coarsely in a mixer grinder.
In a saucepan, add butter and sauté the green spring onions. Add the blended corn and one cup vegetable stock/water.
Mix well. Add the corn kernels which were set aside too along with salt, sugar, and pepper powder. Dilute the corn flour and add it to the soup to get the right consistency.
If you are choosing to add boiled and blanched vegetables or chicken, you may do so now. If you wish to add egg white, when the soup is boiling add the beaten raw egg white to it with constant stirring.
Serve hot.