Sweet corn soup

Name: Sweet corn soup
Prep time: 15 min
Cook time: 3 h 15 min
Total time: 3 h 30 min
Yield: Serves 6 as a starter, 4 as a main
Ingredients: coriander (cilantro) leaves, to serve; 2 eggs, lightly beaten; sesame oil, to serve; 1 brown onion, finely chopped; 1 tablespoon peanut or vegetable oil; 1 tablespoon peanut or vegetable oil; 1 teaspoon sea salt; 4 coriander (cilantro) roots, well rinsed and finely chopped; 1½ tablespoons finely shredded fresh ginger; 1 garlic clove, finely chopped; 4 sweet corn cobs, kernels removed; 4 sweet corn cobs, kernels removed; 80 ml (2½ fl oz/¼ cup) Chinese rice wine or dry sherry; 80 ml (2½ fl oz/¼ cup) Chinese rice wine or dry sherry; pinch of ground white pepper; 2–3 teaspoons light soy sauce; 1 litre (35 fl oz/4 cups) good-quality vegetable stock; 400 g (14 oz) tin creamed corn

Preparation info

Serves
6
as a starter

Difficulty
Easy
Ready in
3 hr 30

Appears in

Slow Cooker Vegetarian

By Katy Holder

Published 2018

About

Sweet corn soup has always been a Chinese restaurant favourite. It’s the slow addition of beaten eggs at the end of the cooking process that creates its distinctive silky texture.

Ingredients

1 tablespoon peanut or vegetable oil
1 brown onion, finely chopped
1

Soup
Vegetarian

Method

Heat the peanut oil in the insert pan of a slow cooker or a frying pan over medium–low heat. Add the onion, garlic, ginger, coriander root and salt and sauté for 7–8 minutes, without browning. Increase the heat to medium–high, add the Chinese rice wine and cook for 1–2 minutes, or until the liquid has reduced by two-thirds.

Return the insert pan, if using, to the slow cooker, or transfe