Sweet corn soup with a fresh egg drop

This is a quick and easy sweet corn soup. The corn kernels are freshly taken from the cob although I think canned or frozen corn is acceptable too.

Make this a vegetarian soup recipe by replacing the chicken stock with a vegetable one.

Sweet corn is high in sugar and therefore has a short shelf-life. It must be eaten fresh or should be quickly canned or frozen for storage.

Eating it fresh doesn't necessarily mean eating it raw. Raw sweet corn is popular in fresh vegetables salad but do you know that it might be more beneficial if it is cooked?

According to scientists from Cornell university, when sweet corn is cooked, it releases a phenolic compound called ferulic acid. It is a well known anti-oxidant which bind to cell walls and insoluble fibers.

The portion here should serve about 2 based on my appetite (^-_^)

Ingredients

1 egg
100g fresh sweet corn or half a cob
1 small purple onion
500ml chicken soup stock
2 tablespoon cornstarch mixture
Salt and pepper to taste

Directions

1. Remove the corn kernels from the cob and wash them thoroughly
2. Peel and chopped the onion into small cubes
3. Bring the soup stock to a boil in a pot
4. Add the corn and purple onion
5. Bring back to a boil, lower the heat, cover and simmer till the corn is soft
6. Add the cornstarch mixture to thicken the soup
7. Beat the egg lightly
8. Lower the heat and do the egg drop
9. Give the soup a few quick gentle stirs to spread out the egg flowers
10. Remove from heat
11. Serve with pepper

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This page has been edited and updated on 24 August 2013.

Thanks, Phoebe

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