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.

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)

  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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