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    Sweetcorn Soup

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    Sweetcorn Soup

    The secret is a fresh chicken stock and fresh corn kernels – don’t use canned sweetcorn if you can help it. The thickening egg added at the end of the recipe creates a wonderful, ribboning visual effect.

    • Preparation time: 140 minutes
    • Cooking time: 35 minutes
    • Total time: 2 hours 55 minutes 60 minutes 60 minutes 55 minutes

    Serves: 6 as part of a banquet

    Ingredients

    • Chinese chicken stock
    • 500g Cooked chicken carcass, cut into chunks
    • 1 Red onion, roughly chopped
    • 25g Fresh root ginger, sliced
    • 4 Garlic cloves, crushed
    • 4 Salad onions, trimmed and cut in half crossways
    • Soup
    • 4 Sweetcorn cobs
    • 2 tbsp Groundnut oil
    • 1 Small onion, finely chopped
    • 2 tbsp Fresh root ginger, peeled and julienned
    • 1 Garlic clove, finely diced
    • 125ml Chinese cooking wine
    • 2 tsp Light soy sauce
    • 2 Eggs, lightly beaten
    • 2 tbsp Salad onions, cut in half

    Method

    1. Place the chicken in a large stockpot with the other stock ingredients and 1.75 litres cold water, and bring to the boil. Reduce heat to a gentle simmer, skimming with a ladle to remove the scum. Turn down the heat until the surface of the stock is barely moving. Cook for 2 hours, skimming as required. Remove the stock from the stove and discard the carcass. Strain stock through muslin and add enough water to bring it up to 1.75 litres. It can then be stored, covered, in the fridge for up to 3 days or in the freezer for 2–3 months.
    2. Remove the corn kernels by running a sharp knife down the sides of each cob. Heat the oil in a medium, heavy-based pot, sauté the onion, ginger and garlic for 1 minute and season with salt. Add the cooking wine and simmer for a further minute or until the liquid has reduced by half. Stir in the corn and stock and bring to the boil. Reduce the heat and simmer for 30 minutes or until the corn is tender. During cooking you may need to skim the surface occasionally.
    3. Stir through the soy sauce. Lower the heat until the soup is barely simmering and slowly pour in the beaten egg, stirring constantly with a fork. Remove the soup from the heat as soon as you see the egg forming fine ribbons. Adjust the seasoning, adding more soy or salt as required. Serve in bowls, garnished with salad onions.

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    Drinks recommendation

    Lots to get your teeth into here in both the soup and the wine, which is a richly scented, tangy and very Australian take on two of the biggest and most buxom white varieties around.

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    4 stars