|Sweetcorn and Prawn Soup|
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Heat the stock in a thick bottomed pan, and add the Creamed Sweetcorn stirring all the time.
Open the can of Prawns over the saucepan of stock to catch all of the prawn liquid, otherwise it is wasted all over the bench!
Stir in the prawns and heat the mixture through.
A beaten egg can be added to the hot soup to enrich it further. Dribble it in carefully to spread the egg in fine filaments. The idea is to curdle it, not to thicken the soup.
Serve and enjoy.
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