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Home -> Soups & Stuff -> Soups
Ingredients (view qty in metric system instead) 2 cups chicken broth 2 tsp. dry sherry 1/4 tsp. salt 1/2 cup fresh or frozen thawed whole kernel corn 1 large egg, beaten to blend 1 tbsp. cornstarch 3 tbsp. water 1 tbsp. minced toasted almonds Directions Combine broth, sherry and salt in a medium saucepan. Heat to a boil. Add corn and return to a boil. Cook 2 minutes, stirring constantly. Reduce heat and simmer soup 1 minute. Add egg in a slow steady stream. Stir together cornstarch and water and stir into soup. Cook 1 minute, stirring gently. Divide soup between 2 bowls, sprinkle almonds over top and serve immediately. Serves 2. Related Recipes View/Post Comments (0) Add To MyRecipeBox Send to a Friend |
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