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|
|Whole oatmeal||4 tablespoons|
|Black pepper||to taste|
|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