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Sweet Corn Soup
(Cornflour) |
Ingredients:
- 1 tin (400 gm) sweet corn, cream style*
- 4 cups water or vegetarian stock
- 2 tbsp Tops cornflour
- 1.5 tsp salt
- 1/4 tsp ajinomoto (optional)
- 1 egg, slightly beaten (optional)
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Method:
Dissolve the cornflour in 1/2 cup water and keep aside.
Empty the contents of the corn tin into a saucepan add the stock and bring to a boil. Add the cornflour solution and let simmer for about 10 minutes.
Add the salt and keep on simmer. Pour the egg in a thin stream over the simmering soup, stirring slowly all the time.
Add the ajinomoto and serve hot.
* Alternatively, you can crush some boiled corn; add enough water to make it into a thick, dough like consistency and use. |
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