Tuesday, October 28, 2008

Corn Soup

This is the one of my favorite winter soups. It has all my favorite vegetables and especially the yummy flavor of corn. This recipe goes to the event Iftar Moments Hijri 1431 hosted by Umm. Here is the recipe.


2 cups sweet corn
1 teaspoon soy sauce
1 teaspoon vinegar
1 tablespoon onion
1/4 cup carrot and peas
1 egg
pepper for taste
salt for taste


Boil the corn till soft. Grind the 1 1/2 cup corn with onion into a smooth paste. Cook the carrot and peas. Add the carrot, the remaining 1/2 cup corn and peas to the soup and get it to a boil. Separate the egg white and beat it well. Add this to the soup and stir it well to form thin strands of the egg white. Cook for 3-4 minutes and remove from heat. Add salt, pepper, soy sauce and vinegar. Stir soup well and serve hot.

Tips: If you want chicken corn soup, you can add shredded chicken to the soup and use chicken stock instead of water.

Preparation time: 30 minutes
Serves: 2