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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.
Serves: 6 as part of a banquet
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.
Typical values per serving:
This recipe was first published in Thu Feb 01 00:00:00 GMT 2007.