Sweetcorn Soup (Chinese)
 
1 can  sweetcorn kernels
1 can  creamed white corn
8 clove  garlic, crushed, peeled, minced
1   inch piece fresh ginger root
1 Tbsp  soy sauce
1   vegetable or chicken bouillon cube
1-1/2 cup  water
1   trimmed, peeled, sliced shallot (spring onion) - optional
1 or 2 Tbsp  sugar (to taste)
  salt
  pepper
 
wash, then finely grate ginger root. crush, peel and mince garlic cloves. 
place ginger and garlic in a medium saucepan with 1/2 cup water and 
crumbled bouillon cube (knorr). turn heat on high, and boil until 
fragrant, stirring occasionally. reduce heat to medium, and add soy sauce, 
creamed corn and corn kernels, with remaining water. mix well, and slowly 
bring to boil. season to taste. serve with trimmed, peeled sliced shallot 
sprinkled on top. serves 6. 
 
 
-- 
(ID: 10645) Mirror: rec.food.recipes: Wed, Oct 1, 2003


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