in Soup Recipes

Corn and egg soup

updated

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Ingredients for 4 servings:

  • 2 eggs
  • 1 can of corn
  • 2 cups milk
  • 2 cups water
  • 2 tsp potato flour
  • 4 tsp water
  • salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

simple, creamy and delicious

Separate the eggs and beat the egg whites until stiff peaks form. Cook the corn with the water and milk over medium heat. Once the soup is boiling, combine the 2 teaspoons of potato flour with 4 teaspoons of water, then add it, stirring constantly. Gradually add the egg yolks, whisking continuously to prevent the egg from curdling. Season with salt and pepper. Ladle the soup into four small ovenproof bowls and top with the beaten egg whites. Bake in a preheated oven at 220°C for about 5 minutes and serve immediately.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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