The monsoon is coming to an end and so enjoy the last shower with some delicious corn and basil soup.
1. Heat oil in a pan and sauté garlic and onions.
2. Add corn kernels, salt, pepper and chilli flakes. Cook on a medium flame for 3 minutes. Add milk and simmer along with basil for 5 minutes. Keep aside.
3. Once cool, blend to smooth puree. Return back to same pan and add cream and cheese. Add water/ stock as required to get soup consistency. Check for seasoning. Simmer for a minute.
4. Serve piping hot with crackers or garlic croutons.
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