Tuesday, 10 April 2012

Sweetcorn Soup

This simple soup made with fresh corn is wonderful as it is, but to include some protein you could add either 300g sliced chicken or crabmeat.


Ingredients:
4 cobs of corn, husks and silk removed
20g vegetable oil
1 small onion, peeled and quartered
1 tablespoon ginger, julienned
1 garlic clove, peeled
1 teaspoon sea salt
50g shao hsing wine
1000g chicken stock
1 tablespoon soy sauce
1 egg, lightly beaten
1 shallot, sliced (for garnish)

Method:
  1. Cut the kernels off the cob with a sharp knife.
  2. Place the onion and garlic into TM bowl and chop for 5 seconds/speed 6.
  3. Scrape down and add oil, ginger and salt.  Cook for 4 minutes/varoma/speed 2 (lid off).
  4. Add Shao Hsing wine and cook for 1 minute/varoma/speed 2.
  5. Add corn kernels and set TM to closed lid position and hit turbo twice. Add stock to TM bowl and cook for 30 minutes/100 degrees/speed 2.
  6. Just prior to the end of cooking time, pour in soy sauce through hole in lid and slowly pour beaten egg into soup in a thin stream.
  7. Serve soup in bowls and garnish with sliced shallot.



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