Thursday, December 1, 2011

Non-Dairy Creamy Corn Soup

My mom used to dress up canned tomato soup and canned cream of corn with an egg flower. Of course she also managed to work a full-time job and serve three different Chinese dishes on a weeknight. On most nights, I'm proud of myself if I have a slow-cooker meal waiting at home when we get back from dance. The other day Phoebe was off from school and asked for a hot lunch of creamy corn soup. She had watched us all eat a corn soup with dairy at Curry House over the weekend, while she had none. OK, now I felt bad. Not bad enough to go to the grocery store though. Here's what I came out with from things in my pantry and refrigerator.

Three simple ingredients: corn, chicken broth, egg

Step 1: Puree drained corn.
Step 2: Add to saucepan.
Step 3: Add chicken broth.
Step 4: Add drained corn.
Step 5: Crack egg into broth can, beat,
and set aside.
Step 6: Bring soup to a boil.
Step 7: Add egg to boiling soup
and immediately turn off heat.
Secret to billowy egg flower: don't stir!
Creamy soup without the cream! 

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