April 13, 2010

Sweetcorn Soup from Antigua

This is the second recipe I am trying from Global Vegetarian Cooking by Troth Wells. I am liking this book so much and the simplicity of the recipes! Antigua and Barbuda is a twin-island nation in the Caribbean / Atlantic Ocean with a predominantly British culture.  

This sweetcorn soup took about 5 minutes to make and very flavorful. Sauté a chopped onion in olive oil, add a spoon of flour and season with salt and pepper. Add a cup of frozen sweetcorn and along with a pinch of nutmeg. Pour about a cup of milk, let it thicken and simmer for a few minutes. Transfer to a blender and puree adding more milk for consistency. Heat again and serve! Yummy :)

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