Thursday, 19 November 2015

Creamy Sweet Corn Egg Drop Soup

Creamy Sweet Corn Egg Drop Soup - Tanushree Aich

Chicken stock 2 cups
Sweet corn, boiled & roughly chopped 1 cup
Carrots & french beans chopped 1/4th cup
Coarsely ground peppercorns
1 egg white
Spring onion greens 1/4th cup
Cornflour slurry

For the chicken stock pressure cook a few chicken pieces, sliced spring onion whites, some parsley, a few peppercorns, cloves, a bay leaf, water & salt
Cool, remove the spices & chicken pieces & puree
Freeze & store as cubes

For the soup
Add a blob of butter in a wok
Saute the carrots & beans for 2 mins
Add in the boiled corn & the chicken stock
Let it simmer, add the cornflour slurry to get the desired consistency
Switch off gas & drop in the egg white in a stream stirring the soup
Lastly garnish with freshly ground pepper & spring onion greens

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