The cold weather is here and I really enjoy hearty soups. Here’s a very quick and easy recipe. No sign of oil at all in this recipe. Enjoy!
I tin creamed corn
1 tin sweet corn (drained)
1 litre water
Salt & pepper to taste
2 tablespoons chopped spring onions
1 chicken stock cube
Add stock cube to boiling water. Stir in the creamed corn and sweet corn. Season with salt & pepper according to taste. When almost done, break egg and run it through sieve, stirring continuously. You’ll see the egg turning into white strands.
Serve hot with a dash of soya & chilli sauce and garnish with spring onions. This soup tastes lovely when accompanied with spring rolls.
*When the stock is boiling you can add 250 grammes boneless chicken bits to make it more hearty. Boil the soup thoroughly until the chicken is properly cooked.