Sweet Corn Soup

   

When planning my trip to India, I made several lists. Things to take, things to buy, places to visit and so on. One list was all about food, dishes I had to have, some homemade and some from my favorite restaurants. I was able to satisfy all of my cravings, except one. That was the Sweet Corn Chicken Soup from Mainland China. I just love the soup they serve there and the quantity, really satisfies you.

I'm not a big fan of soups, especially the kind in which you puree vegetables, reminds me of baby food and really puts me off. But I love the chinese soups served in Indian restaurants, Hot and Sour, Manchow Soup and Sweet Corn Soup. Very often I make a big pot of soup for dinner, with a lot of vegetables and chicken. A big bowl of that, and you wont need anything else.

Sweet Corn Soup

Ingredients:

15 oz can sweet corn, cream style

5 cups vegetable/ chicken stock

1 big carrot, cut into small cubes

1/2 cup green beans, chopped fine

2 stalks spring onions, whites and greens separated

1/2 tsp pepper powder or to taste

salt to taste

3 tbs cornflour, dissolved in some cold water

1 egg, beaten ( optional )

1 rottisserie chicken breast, cut into small cubes                      

Method:

Bring the vegetable/ chicken stock to a boil in a big vessel. Add the sweet corn, spring onion whites, carrot, beans, chicken (if using) salt and pepper. Simmer for 5 minutes. Add the dissolved cornflour. Stir for about 30 seconds. Check the seasonings. I don't like to add too much pepper as I like my soup to taste slightly sweet. Beat the egg lightly with a fork, and add it to the soup in a slow drizzle, stirring constantly. Garnish with the spring onion greens and serve hot.