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1 tbsp. oil
There are no hard and fast rules in using the last 5 ingredients. You can use some or all, it is up to you.
Fry onion in oil on low heat until golden, add garlic and continue until garlic has a golden tinge, then drain and remove leaving the oil in the pan.
Place corn in the pan and fry gently making sure it does not stick. Once it starts to bubble, add water and stir constantly. When mixture is creamy add stock cube and cornflour (dissolved in a bit of hot water first).
Add remaining ingredients and simmer very gently for 15 minutes. Season to taste, and check the consistency of the soup. It is thick, but can be thinned by adding hot water if you want.
At this stage return the onion-garlic mixture stirring hard to diffuse it thoroughly into the soup. Serve in Chinese bowls and garnish with spring onions shredded on the diagonal.
Poster's Notes:
Posted by Ruth Saddick
Nutritional Info Per Serving: N/A
1 onion, cut into half and finely sliced
2 cloves garlic, crushed
1 440g (about 1 lb.) can creamed sweet corn
2 cups water
1 chicken stock cube
2 tsp. cornflour/cornstarch
1 440g (about 1 lb.) can cut asparagus pieces
1/4 cup mixed frozen vegetables
1/4 cup finely chopped celery
1/4 cup sliced Champignons
Spring onions for garnish
This is a soup recipe that my mother gave to me 20 years ago. It is used time and time again by our WIZO members here so I thought you might find it useful.