Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, corn fusilli soup. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
This sumptuous Corn and Fusilli Soup is guaranteed to tickle your taste buds, with the myriad flavours it garners from pungent ingredients like onions, garlic, assorted herbs, pepper and of course, tomatoes too! Laced mildly with the flavour of olive oil, this exotic soup deserves a generous garnish of cheese. Revel in the charm of this satiating soup, with the soothing flavour of basil!
Corn fusilli soup is one of the most popular of recent trending meals in the world. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions every day. They are fine and they look fantastic. Corn fusilli soup is something that I’ve loved my whole life.
To begin with this particular recipe, we have to prepare a few components. You can cook corn fusilli soup using 12 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Corn fusilli soup:
- Make ready 1/2 cup Sweet corn kernels
- Take 1/2 cup boiled fusilli
- Make ready 1/2 carrot Finely chopped
- Prepare 1-2 finely chopped mushrooms
- Prepare 1 tbsp olive oil
- Take 1/2 onion finely chopped
- Take 2 tbsp tomato puree
- Prepare 2 tbsp chilli tomato ketchup
- Take 1 tsp dried oregano
- Get 2 tsp cornflour dissolved in little water
- Prepare to taste salt
- Get to taste black pepper powder
Add fusilli about halfway through cook time. Whether you wish to have a soup to start your meal, or a soup as the meal itself, you will find choices aplenty in the Italian repertoire. The Corn and Fusilli Soup is a pasta-based soup with an unmistakable Italian touch. If you are looking for a quick alternative, then you can make this.
Instructions to make Corn fusilli soup:
- Heat the olive oil in a deep pan, add onions and saute for 2 minutes on medium flame.
- Add corn, fusilli, tomato puree oregano too. - Mix well and cook on a medium flame for 3 to 4 minutes, stirring with light hand as fusilli is tender and may break.
- Add 2 cups of hot water, and let things boil for another 2 minutes.
- Keep cornflour-water mixture ready and add to the soup with salt, pepper and mix well and let it cook for 2 to 3 minutes more, keep stirring, avoiding lumps to be formed due to cornflour.
- Can garnish with some basil or more oregano leaves.
- Enjoy hot!
I had a similar corn soup a year ago in the dining room of the Boston Museum of Fine Arts and was delighted to try your recipe. I used a mix of shallots and leeks because we have leeks and basil from our CSA. And cooking the corn cobs amplifies the corn flavor. It was like tasting liquid sunshine in a bowl! The BEST Pasta e Fagioli Soup!
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