Corn Soup

Serve: 6 portion

Ingredients:

• 3 tablespoon Cooking Oil
• 4 pieces Chicken Sausages, roughly chopped
• 1 Onion, roughly chopped
• 1500 ml Chicken Broth
• 100 gram Potatoes, diced
• 300 gram fresh Sweet Corn
• 100 gram grated Cheddar Cheese
• 3 slices White Bread, basting with butter, diced, toasted. For Crouton.
• Frozen Carrot and Peas, ready to use
• Salt and Pepper to taste.

Direction:

1. Heat 1 tablespoon oil, saute chopped sausages until fragrant. Set aside.
2. Heat remaining oil, saute onion. Add salt and pepper.
3. Pour chicken broth, stir to boil.
4. Add potatoes, stir to boil.
5. Add 200 gram corn, cook until soft. Set aside.
6. Process corn soup into blender until smooth.
7. Pour blend soup onto pan, reheat.
8. Add remaining corn, sausages saute, grated cheese and frozen veggies. Stir well until cooked.
9. Serve hot with crouton topping.

Tips:

• Potatoes and corn is use to thickened the soup. Use mature and smooth potato.
• Topping can also use potato chips.

REF: KRAFT Recipe Card, Festival Kejumoo, 2009