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Before you jump to Cream of Baby corn soup recipe, you may want to read this short interesting healthy tips about Guidelines For Living Green And Saving Money In The Kitchen.
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A lot of energy is actually wasted when fridges and freezers, both heavy users of electricity anyway, are not working efficiently. In case you can get a new one, they use about 60% less than the old ones which might be more than ten years old. The appropriate temperature for food is 37F in the fridge and 0F in the freezer, and sticking to these will use much less electricity. You can easily minimize how often the motor has to run by frequently cleaning the condenser, which will save on electricity.
The kitchen on its own offers you many small ways by which energy and money can be saved. Green living is something we can all accomplish, without difficulty. Typically, all it takes is a little common sense.
We hope you got insight from reading it, now let's go back to cream of baby corn soup recipe. To cook cream of baby corn soup you only need 5 ingredients and 6 steps. Here is how you achieve that.
The ingredients needed to make Cream of Baby corn soup:
- Take 250 gms of baby corn :.
- Take 1/2 cup of Fresh Cream :.
- Use 1/2 cup of Water accordingly.
- Prepare of Pepper as needed.
- Prepare of Salt as needed.
Instructions to make Cream of Baby corn soup:
- Cook the baby corn in pressure cooker with pinch of salt.I had kept for two whistle..
- Once cooling grind the baby corn coarsely without water..
- Now in a kadai, pour this grounded baby corn, 1/2cup of water, cream, pepper and salt, stir it.Then bring it to boiling stage on low flame and switch off the stove..
- Garnish with carrot, pepper, mixed herbs and the leaves of Coriander..
- PS: This should be thick in consistency. You can boil any mixed vegetables and prepare this soup..
- You can try this with Broccoli too..
This is a really great and quick soup to make. The bacon really adds a nice flavoring to the roux. Learn how to make Cream Of Corn Soup. Continue to cook, uncovered, over medium heat until thoroughly heated. Ladle into individual soup bowls; sprinkle with paprika, and serve immediately.
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