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.
Provided by S, Yuki
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 30m
Yield 5
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 177.4 calories, Carbohydrate 19.6 g, Cholesterol 61.6 mg, Fat 10.8 g, Fiber 1.7 g, Protein 3.4 g, SaturatedFat 6.4 g, Sodium 322.3 mg, Sugar 4 g
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