Vegetarian Cream-Style Corn Soup (China) |
|
 |
Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
|
This recipe, slightly tweaked to make it vegetarian, was found in the 2005 cookbook, The Best Recipes in the World. Ingredients:
2 tablespoons corn oil |
2 garlic cloves, slices |
3 shallots, sliced |
3 cups vegetable stock |
1 tablespoon vegetarian fish sauce (or soy sauce) |
1 tablespoon dry sherry |
1 (15 ounce) can creamed corn |
2 eggs, lightly beaten |
1/2 cup cilantro leaf, chopped (optional) |
Directions:
1. Over medium heat in a large saucepan, heat the oil, then add garlic & shallots, cooking 3 to 5 minutes, until softened, & stirring occasionally.
2. Add vegetable stock & bring to a boil. stir in fish sauce, wine & corn, & while stirring, pour in the eggs in a slow stream so they cook in thin strands.
3. Garnish, if you like, with the chopped cilantro & serve immediately.
|
|