SweetCorn Egg Drop Soup
Super Simple and Tasty Soup!
Ingredients:
| shallots or the white bulb section of spring onion | 2 | |
| water plus 1 chicken bouillon cube OR 1 cup chicken stock / You may also use vegetable stock | *1 cup | |
| flour | ¾ Tbsp | |
| butter | 1 Tbsp | |
| low fat milk | 1 cup | |
| cream style corn | 1 can | |
| eggs, beaten with a pinch of salt | 1- 2 | |
| salt and pepper | To taste, | |
| celery /spring onion shoots - for garnish | As needed, |
Method:
- Heat butter in a stockpot. Saute shallots.
- *If using a chicken bouillon cube, add now and mash.
- Add flour and cook. Don’t brown.
- Add milk and *water OR stock.
- Bring to boil and allow to thicken on medium heat.
- Add cream style corn, salt, and pepper.
- Important – Whilst stirring the soup gently with one hand, pour in the egg in a thin stream, slowly till the beaten egg is used up.
- Cover the pot and turn off flame.
- Allow to sit a few minutes. Serve, garnished as desired.
SweetCorn Egg Drop Soup
Notes:
- This soup is great just as it is. Some like a dash of black pepper over the top, others some green chilly sauce or green chili vinegar.
- You can garnish with some chopped scallions.
Key Ingredients: Cream Style Corn, Egg, Butter, Milk, Flour, Salt Pepper, Shallots, Scallion, Stock.
Let us know if you tried it – SweetCorn Egg Drop Soup.
