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| Velvet
Chicken and Sweetcorn Soup (Canton) |
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| 1.2 litres (2
pints) chicken stock 1 x 225 g (8 oz) can creamed sweetcorn 1/2 teaspoon salt pinch of MSG 2 tablespoons cornflour 4 tablespoons cold water 2 spring onions, finely chopped 2 egg whites 2 tablespoons milk 50 g (2 oz) chopped ham 1. Put the stock in a pan and bring to the oil. Add the creamed corn, salt, MSG, and the cornflour blended with the water. Stir until the soup thickens and comes back to the boil. Sprinkle on the spring onions, then turn off the heat. 2. Beat together the egg whites and milk and pour on the soup in a thin stream. 3. Pour into individual bowls and sprinkle on the chopped ham. Serve immediately. |
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