Recipes
Chinese Sweetcorn Soup
Ingredients
10 Portions
Sweetcorn 330g
Eggs 2
Soy To taste
Ginger – grated 1 thumb sized peice
Milk As required
Onion – diced 1
Cornflour As required
Garlic – finely diced 1 clove
Salt To taste
Pepper To taste
Olive oil For frying
Pepper pinch
50 Portions
Sweetcorn 1.65kg
Eggs 10
Soy To taste
Ginger – grated 250g
Milk As required
Onion – diced 5
Cornflour As required
Garlic – finely diced 5 cloves
Salt To taste
Pepper To taste
Olive oil For frying
Pepper 0.5 tsp
100 Portions
Sweetcorn 3.3kg
Eggs 20
Soy To taste
Ginger – grated 500g
Milk As required
Onion – diced 10
Cornflour As required
Garlic – finely diced 1 bulb
Salt To taste
Pepper To taste
Olive oil For frying
Pepper 1tsp
Method
- In a saucepan add some olive oil for frying
- Add the onion and cook for 1 minute followed by the ginger and the garlic
- Add the sweet corn and cook for 2 minutes
- Add water to the pan (enough to make 30 portions) bring it to the boil
- Add a small amount of milk, this is only to make the soup cloudy
- Using cold water make a paste with the cornflour and slowly whisk into the soup
- Do not add too much cornflour it only needs to be thickened slightly – too much cornflour will make it gelatinous
- Whisk the eggs in a mixing bow
- Whilst whisking, slowly pour in the eggs – purposely scrambling them in the soup
- Season with salt and pepper
- Serve with prawn crackers
Key Points
Be careful not to over season with salt as the soy sauce will be salty.
Allergens
Wheat, Milk, Eggs, Soya
