Roasted Corn Soup with Oatmeal

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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 oil450g
Fresh corns3 to 4 ears
Chicken stock500ml
Water4 tablespoons
Whole oatmeal4 tablespoons
Salmon (diced)200g
Salt1/2 teaspoon
Black pepperto 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