Method

1. Add 1/4 cup of fresh corn into a mixer grinder with some vegetable stock or water and grind it into a perfect paste, then set it aside.
2. In a wok, add 1 teaspoon of SAACOOR Cold Pressed Oil.
3. Add the chopped ginger and garlic, and cook them in the base.
4. Start adding the chopped spring onion whites along with the spring onion greens.
5. Stir in the chopped carrot, French beans, and chopped capsicum, and give it a nice mix.
6. Once the vegetables are mixed, add 1/4 cup of whole corn kernels. If fresh corn is unavailable, you can always use frozen corn.
7. Incorporate 1 tablespoon of butter to give the soup an enhanced flavor.
8. Add the chopped cabbage, mix everything well, and cook for a while.
9. Add the prepared purée of corn and mix it well; this will enhance the complete taste of the soup rather than just adding texture.
10. Pour in the stock water and allow the soup to cook for 5 to 7 minutes.
11. Before finishing, add 1 teaspoon of chili sauce, some sugar, black pepper or white pepper, and season it with salt.
12. Remove the scum from the top.
13. Add the cornstarch slurry at the end.
14. Finish the perfect restaurant-style sweet corn soup with spring onions and serve it hot.

Chef's Tips

• The Butter Secret: Adding the butter midway through the cooking process rather than at the beginning prevents it from burning while still imparting a rich, glossy finish to the soup.
• Smooth Finish: If you prefer a completely silky texture without corn bits in the broth, pass your ground corn paste through a fine sieve before adding it to the wok.
• Always Skim: Removing the foam or "scum" that rises to the top as the soup simmers is the ultimate trick to achieving a clean, professional restaurant-style presentation.

Frequently Asked Questions