Tuesday, January 31, 2017

{soups-salads-and-salad-dressings} CHINESE CORN SOUP

 

CHINESE CORN SOUP

"It's an easy-to-make soup, and especially delicious to eat on a cold day. You can also eat this soup with pasta."

Makes 5 servings

5 cups chicken broth

1 (14.75 ounce) can cream-style corn

1/4 cup butter

1 stalk celery, cut into bite-size pieces

1 onion, cut into bite-size pieces

1 1/2 tablespoons all-purpose flour

1 teaspoon ground nutmeg, or to taste

1 egg, or more as desired

Fresh ground pepper (optional)

 

PREP 15 mins

COOK 15 mins

READY IN 30 mins

Heat the chicken broth in a saucepan over medium heat, and stir in the can of corn. Let the mixture heat to a boil, stirring occasionally, and reduce heat to a simmer.

In a skillet over medium-low heat, melt the butter and cook and stir the celery and onion until tender, about 5 minutes. Stir in the flour, and cook and stir for about 2 minutes to remove the raw taste from the flour. Add the vegetable mixture to the saucepan, whisking in the flour to avoid lumps, and stir in the nutmeg. Let the soup return to a simmer.

Whisk the egg in a bowl until thoroughly beaten. Stir the soup slowly in a clockwise circular motion, and slowly pour the egg into the moving soup. Stir the egg lightly through the soup with a fork to produce egg strands, and sprinkle with black pepper to serve.


__._,_.___

Posted by: pgeistfeld@yahoo.com
Reply via web post Reply to sender Reply to group Start a New Topic Messages in this topic (1)

Have you tried the highest rated email app?
With 4.5 stars in iTunes, the Yahoo Mail app is the highest rated email app on the market. What are you waiting for? Now you can access all your inboxes (Gmail, Outlook, AOL and more) in one place. Never delete an email again with 1000GB of free cloud storage.

Another Great Group of *~ Beth ~*

.

__,_._,___

No comments:

Post a Comment