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Corn SoupAn interesting change of pace as the first-course soup for a dinner party or a luncheon. Serves 6. Ingredients
Method1. In a large Dutch oven sprayed with olive oil, add onions and sauté until soft. 2. Add chicken broth and bring to a boil. Stir in corn, ginger, fines herbs, salt, and pepper. Cover, reduce heat, and simmer until hot. 3. Combine soy sauce, water, and cornstarch. Slowly add to soup, stirring constantly until soup is thickened. (If you are making the soup ahead of time, hold the preparation at this point.) 4. Beat the egg whites with the green onion, and gradually add the mixture to the soup, stirring just until the eggs are set. 5. Serve immediately. NUTRITIONAL ANALYSIS (PER SERVING) 103 Calories; 1.3 gm. Fat; 0.0 mg. Cholesterol; 11% of Calories from Fat; 7.5 gm. Protein; 0.39 gm. Saturated Fat; 2.67 gm. Fiber; 17.3 gm. Carbohydrate; 1240.1 mg. Sodium; 29 mg. Calcium
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