CORN SOUP WITH EGG DROPS

The Jerusalem Post Magazine - - FOOD -

Most likely, you’ll fall in love with this soup and want to pre­pare it over and over. One of the rea­sons this soup is so amaz­ing is that it’s so easy to add lit­tle changes by ad­ding a lit­tle more spice or what­ever in­gre­di­ent you de­sire.

Makes four to six serv­ings

2 Tbsp. oil

1 small onion, chopped

1 Tbsp. flour

1 tsp. gin­ger, chopped

2 Tbsp. chicken soup pow­der

3 cups (or two 550-gr. cans) corn

7 cups wa­ter or chicken stock (if us­ing the lat­ter, there’s no need to add

soup pow­der)

Black pep­per

1 Tbsp. soy sauce

1 Tbsp. corn­flour

½ cup wa­ter

1 egg, beaten

Serv­ing sug­ges­tions:

1 spicy green pep­per, cut into thin slices 2 scal­lions, cut into thin slices

1 tsp. sesame oil

Heat the oil in a medium pot and add the onion. Sauté un­til translu­cent. Add the flour and stir un­til it has com­pletely dis­solved. Add the gin­ger and soup pow­der (un­less you’re us­ing chicken stock). Stir and then add the corn and wa­ter or chicken stock. Cook for 10 min­utes and then add pep­per and soy sauce. Stir.

In a sep­a­rate bowl, mix the corn­flour with ½ cup of wa­ter and stir un­til all the lumps have been dis­solved. Pour it in the pot and stir. Cook while stir­ring for five min­utes.

Us­ing a hand blender, blend some (or most) of the corn pieces. Cook for an­other 20 min­utes.

In a sep­a­rate bowl, beat the egg with a fork and then drib­ble it into soup to form thin strings. Cook for a few more min­utes and then serve.

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