Ridge Gourd and Corn Soup
This delicately flavoured, light and refreshing soup is ideal to serve as an appetizer.
- Ridge gourd (sponge gourd) 1kg
- Water 1L
- Cumin powder ½ teaspoon
- Mixed dry herbs ½ teaspoon
- Onion 1 small (75 gm approx.)
- Cooked corn kernels 1 cup
- Salt and pepper to taste
Peel and dice the ridge gourd.
Add water, cumin powder, herbs and ¼ teaspoon salt. Peel the onion and add it whole. Simmer till the gourd is tender. Leave aside to cool for 15-20 minutes. Lift out the onion and discard. Strain the cooked gourd to separate the stock and gourd pieces.
Reserve about ¼ cup of gourd pieces and blend the rest with some of the stock, till smooth. (I use a Panasonic Super Mixer Grinder). Combine the remaining stock with the blended liquid.
Add the reserved gourd pieces and corn kernel. Add salt and pepper to taste. Heat until boiling. Reduce the heat and simmer for 2 minutes. Serve hot.