Roasted Corn Soup with Oatmeal
Sally POON, Dietitian of Hong Kong Nutritional Association, said "Corn is rich in carbohydrates, the main source of energy for the human body; it can be eaten as a staple food. One cob is equivalent to half a bowl of cooked rice. Oatmeal is a good source of soluble fibre, which helps lower the level of blood cholesterol and which improves cardiovascular health."
Ingredients (Serve 4):
| Grape seed oil | 450g |
| Fresh corns | 3 to 4 ears |
| Chicken stock | 500ml |
| Water | 4 tablespoons |
| Whole oatmeal | 4 tablespoons |
| Salmon (diced) | 200g |
Seasonings:
| Salt | 1/2 teaspoon |
| Black pepper | to taste |
Cooking Method:
| 1. | Heat oil in a pan. Add corns and roast until brownish. |
| 2. | Pour water. Covered. Cook for about 10 minutes or until done. |
| 3. | Cut the corn off the cob. Set aside. |
| 4. | Bring stock to the boil. Add 1/2 of the corn kernels to the stock. Blend until smooth. |
| 5. | Add oatmeal and the rest of the corn kernels. Boil for 3 to 5 minutes. Season with salt and pepper. |
| 6. | Finally, add salmon. Cook until done. Serve. |
This recipe is provided by Mr. Christian YANG.
Extract from CookSmart, Issue 13
