April 07, 2010

Corn Soup

7 oz creamed corn (can also puree regular corn for this recipe)
2 1/2 cups chicken stock
1/2 tsp salt
sugar (pinch)
1 beaten egg
4 tsps corn starch (or potato starch if you have it)
2 tbsps water

Put the corn starch in a small bowl and dissolve it in the water.
Put the chicken stock in a saucepan. Bring to a boil over moderate heat. Add the corn to the boiling stock and sir it in thoroughly. Season with salt and sugar. Bring soup back to a boil.
Stir the dissolved starch again. Add it a little at a time to the soup, stirring until it thickens.
Add the beaten egg a little at a time while the soup is boiling. Stir using large, circular motions. Once the egg has spread throughout the soup and has started to set, turn off the heat.

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