Top Recipes..Sweetcorn and Egg Chowder Soup

Ingredients:

2 eggs
2 cups creamy sweetcorn
4 cups water
1 spring onion
2 tbsp oil
1 slice ginger

Seasoning:

½ tsp wine
1 ½ tsp salt
½ tsp chicken essence
1 tsp sugar
A pinch of pepper
2 tbsp cornflour
3 tbsp stock
1 tsp sesame oil

Method:

1. Break the eggs and separate the yolks from the whites then place in 2 separate bowls. Beat both the yolks and the whites thoroughly.
2. Place the sweetcorn in a bowl and stir in 1 cup of water then leave aside.
3. Wash and dice the spring onion.
4. Heat a clean earthenware pot or stainless steel saucepan over moderate heat. Add the oil to sauté the ginger and discard. Sizzle the wine and pour in the remaining water to bring to boil. Stir in the sweetcorn mixture, then season with the salt, chicken essence, sugar and pepper. Mix cornflour with the stock and trickle into the boiling soup, stirring constantly. Add the egg yolks, then the egg whites, gradually. Scoop into serving bowls and sprinkle the sesame oil and spring onion on top. Serve hot.