|
||
Corn soupIngredients:1 tablespoon oil1 onion1 liter water2 herb bouillon (broth) cubes1 large tablespoon mango chutney1/8 liter milk1 tablespoon curry powderworcestersauce1/2 dl coffee cream1 tablespoon cornstarch1 egg yolk± 300 gr corn grain (can)pepper and salt1 tablespoon parsley
|
If shown, hover = photo = conversion© Janneke's Recipe pages - recipe for soup, vegetable recipes
How to prepare:Fry the chopped onion pale brown in the oil in a soup pan.Add water, herb bouillon cubes and bring the lot to a boil.Add mango chutney, milk, curry and some drops worcester sauce.Mix the coffee cream well with the cornstarch and the egg yolk and add, while stirring, half a ladle hot soup. Stir well and add the mixture stirring to the soup. Lower the heat and don't let boil again.Add the drained corn and let get warm a minute.Season the corn soup with pepper and salt and sprinkle just before serving the parsley over.(For a little extra color: add optional some small strips roasted bell pepper.)
First published: April 12, 2003, Netherlands |
|
Not the recipe you're looking for ??Find more similar recipes in my overview for: Soups, Vegetables, Foreign countries |
Main page |
General remarks/privacy |
Find recipe |
||
© Janneke's Recipes 2003-2014 ( Linking to this source is legally required when published elsewhere) |