Creamy Sweet Corn Soup

Its winter again...and it’s time for soups. Warm bowls, steaming aromatic vapours with lush creamy thick liquid. It’s all very much yum...yummm!!! With some bread and butter or just croutons...I can finish off any meals with just soup.

Sweet Corn is one of my favourite soups. Of course after hot and Sour. But sweet corn soup has its own significances.  Whenever I go to any Vietnamese or Chinese restaurant my first choice of entree is sweet corn soup. They serve a creamy thick clear broth with lots of chicken pieces, sweet corn, prawns and shredded crabs in it. It’s rather mild...if you just want to taste the classic. So I mix the chilli garlic paste and some chilli vinegar sauce from the table and turn my soup into an almost hot red mixture ...and slurp in one go!! No one can touch my bowl...old habits die hard...what can I say!!

prepare the ingredients : chicken stock and sweet corns.

shred the boiled chicken.

Boil the chicken stock with veggies and add the cream.

Once all the vegetables are cooked and have become soft, add the diluted corn starch.

Next slowly pour in the whisked egg in one single strip.

Stir in to make thin ribbons of egg.

Add the grated ginger, chopped spring onions, crushed pepper and the sauces.

Serve hot.

It’s just matter of couple of weeks to Christmas...and I am really looking forward to it. We are planning an all night Beach party...and we have already found out an exceptional place. A lovely beach resort with small cottages facing the sea...I can’t wait!! Till then...let’s just sip the soup!!

Creamy Sweet Corn Soup

Serves 3-4

Ingredients:

3 cups of chicken stock

½ cup of full fat cream

1 and ½ cup sweet corn

½ cup shredded chicken

1 medium carrot – chopped

2-3 tsp crushed black peppercorns

2 tsp cornstarch

A handful of fresh spring onion – finely chopped

2 tbsp butter

2 eggs

1 tsp soy sauce

1 tsp sesame oil

½ tsp oyster sauce

2-3 cloves of garlic - minced 

1 tsp finely grated ginger

Salt

Method:

Heat the butter in a saucepan and let it melt. Then add the minced garlic into it.

Sauté for half a minute or so, or till the garlic starts to release its aroma.

Then pour in the chicken stock into it.

Let it come to a boil and add the shredded chicken, sweet corn and chopped carrot.

Boil for 3-5 minutes and then reduce the flame.

Slowly pour in the cream into the soup and keep stirring.

Take the cornstarch in a cup and add 2 tbsp of cold water. Keep aside.

Once the vegetables are all cooked and soft add the diluted corn starch.

The soup will start to thicken almost immediately.

Break and whisk the eggs in a cup and slowly pour them into the soup. Do not stir immediately. Give the eggs to take shape and start whisking.

Once the thin egg strips are formed add the grated ginger, chopped spring onions, crushed peppercorns, salt, soy sauce, and oyster sauce and sesame oil.

Give them 2 minutes to simmer. Not more, or otherwise the eggs will stiffen.

Finally add the butter, give a quick mix and put off the flame.

Serve hot with some croutons or grilled cheese toasts or sandwiches!!