Sweet Corn Vegetable Soup

First time when I tried this soup I followed a recipe from a book which asked me to use Aji-no-moto and spring onion. Also the recipe directed me to cook the sweet corn along with milk. But the outcome was a disaster. So I learnt what not to do while making the soup. Also I didn't use vegetable stock. If you have the time to make the vegetable stock or buying it in a super market, use it. Well and good.

The procedure may be a little long but if you plan it's the easiest and tasty soup.I couldn't take snaps of the individual snaps. Will update the recipe next time when I am making the soup.

Ingredients

Sweet corn - 1 cup
Evenly chopped Mixed vegetables like carrot, beans, fresh peas(or frozen peas), cabbage - 1 cup
Evenly chopped onion, capsicum - 1/2 cup
Water - 3/4 cups
Salt and pepper to taste

For the white sauce
Amul butter or any pasteurized butter - 1 tablespoon
Plain flour(maida) - 1 teaspoon
Milk - 1 cup
Cheese cubes - 4/5 (this is optional)

Procedure

1.Pressure cook corn and other mixed vegetables(except onion and capsicum) separately.(2-3 whistles)
2.Take half the corn, make a smooth paste with cold milk. Strain that in a sieve.Keep aside
3.In a pan melt half the butter, fry onion and capsicum.
4.Add the already cooked vegetables and the rest of the corn.
5.Now add the water, corn puree and required salt. Let it boil.
6.In a separate pan, melt the rest of the butter.
7.Add plain flour.Stir well until it's frothy.
8. Simmer and slowly add the milk.
9.Allow it boil stirring continuously.
10.After a few minutes sauce will thicken.
11.Remove the sauce from fire and add this to the boiling soup.
12.Let the soup boil for few minutes.
13.Remove from fire and Serve hot. Season it with pepper powder while serving.
14.Adding cheese will enhance the taste and richness of the soup. As I mentioned earlier it's optional. Add cheese while serving so that the cheese melts slowly.
Serve hot with soup with garlic bread or bread sticks.