Recipe: Sweet Corn Soup

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Priyam’s Kitchen for Kids has a new recipe for you to try. This week she is sharing with our readers how to make a sweet corn soup with chicken strips and quail eggs. 

By Priyam Sachdev

 

I know what you are thinking! Soup sounds wonderful but to go through the blanching or boiling, then blending, then meshing and finally flavoring does seem like a long task that you would rather sweep by but I have good news!!! Sweet corn soup is none of that. Truly, in terms of preparation it has to be easiest of all soups, yet nutritious and delicious.

This is an adaptive Indo-Chinese recipe. “Indo-Chinese,” I think is a made up word and is very well known to us, Indians. It’s basically Chinese food with adaptive Indian methods of cooking. A lot of Indo-Chinese dishes are unheard of in China itself.

However, it’s hard to not fall for food under this category. They are simply delicious and most are easy to cook at home. I say this is an adaptive recipe because I have added quail eggs which is not generally added to the soup otherwise in India. So remember, you can skip this if you like. This recipe will make 8 servings.

Let’s begin…

 

What you will need:

  • 1-liter water
  • 2 chicken les
  • 16-20 quail eggs
  • 1 can creamed corn
  • ½ cup corn flour (diluted in ½ cup water)
  • 2 eggs
  • salt & black pepper (according to taste)
  • 1 tbsp chopped green onions

 

How to:

  1. In a milk pan, boil 1 liter water. Add 2 pieces of chicken legs. Boil on medium low for a minimum of 40 minutes. (Replace with chicken stock if you have.)
  2. Remove the chicken pieces. Pull out the cooked skin into strips and put these back into the pan.
  3. Pour in the creamed corn. Stir occasionally.
  4. After the mixture comes to a boil, turn heat to low, add in the eggs and stir vigorously to break the egg.
  5. Dilute corn flour in water and then pour this slowly into the pan. Continue to stir.
  6. Add salt & pepper according to your liking. (Some creamed corn cans are saltier than the others, taste your soup before adding more salt.)
  7. On the side, in another pan, hard-boil the quail eggs for 4 minutes.
  8. Peel the eggs then drop them into the pan along with some green onions.
  9. Serve hot.

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