SWEET CORN SOUP
Product info
Sweet Corn Cream Style
- Creamy
- Comforting
- Convenient
Creamy sweet corn, ready to make soup. Add water or stock, heat, season and serve in a few minutes.
Ingredients
Sweet corn, made creamy.
- Water
- Corn Kernel
- Starch
- Sugar
- Iodized Salt
- Acidity Regulator (INS-330)
Ideal for
Where it works best.
- Starters
- Light Meals
- Appetizers
- Foodservice
Recipe
Creamy Sweet Corn Soup
- 1 can Rootin Sweet Corn (drained)
- 1 tbsp Butter
- 2 cloves Garlic (minced)
- 2 tbsp Cornflour (dissolved in 3 tbsp water)
- 2½ cups Vegetable Stock or water
- ¼ cup Fresh Cream or milk
- Salt and White Pepper Powder to taste
- fresh Spring Onion Greens for garnish
Method
Easy to open. Easier to cook.
- 01Take half of the drained sweet corn and blend it into a smooth paste using a little water.
- 02Heat butter in a pan over medium flame and add minced garlic; sauté for 30 seconds until fragrant.
- 03Add the corn paste, remaining whole sweet corn kernels, and vegetable stock.
- 04Bring the mixture to a gentle boil.
- 05Stir in the cornflour slurry and cook for 2–3 minutes until the soup thickens nicely.
- 06Lower the heat, pour in the fresh cream, and season with salt and white pepper powder.
- 07Stir well for 1 minute, remove from heat, garnish with spring onion greens, and serve steaming hot.
Nutrition Information
Every serve, in figures.
| Nutrition Information | Value per 100 g |
|---|---|
| Calorific Value | 74.6 kcal |
| Carbohydrate | 16.11 g |
| Protein | 1.74 g |
| Total Fat | 0.34 g |
| Sodium | 292 mg |
Pack and storage
Packed for busy kitchens.
- Net quantity
- 450 g
- Storage
- Cool, dry and hygienic place, away from sunlight
- Use by
- See on lid
- After opening
- Refrigerate in an airtight container
Gallery
From the shelf to the plate.
The can, the label and the kitchens it ends up in.
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