Chinese Corn Soup

It’s an easy-to-make soup, and especially delicious to eat on a cold day. You can also eat this soup with pasta.

Step: 1

Heat the chicken broth in a saucepan over medium heat, and stir in the can of corn. Let the mixture heat to a boil, stirring occasionally, and reduce heat to a simmer.

Step: 2

In a skillet over medium-low heat, melt the butter and cook and stir the celery and onion until tender, about 5 minutes. Stir in the flour, and cook and stir for about 2 minutes to remove the raw taste from the flour. Add the vegetable mixture to the saucepan, whisking in the flour to avoid lumps, and stir in the nutmeg. Let the soup return to a simmer.

Step: 3

Whisk the egg in a bowl until thoroughly beaten. Stir the soup slowly in a clockwise circular motion, and slowly pour the egg into the moving soup. Stir the egg lightly through the soup with a fork to produce egg strands, and sprinkle with black pepper to serve.

Per Serving: 177 calories; protein 3.4g; carbohydrates 19.6g; fat 10.8g; cholesterol 61.6mg; sodium 322.3mg.

The name of “stew” can refer to 2 time a food and a cooking method. Stewing makes not fast cooking chunks of meat, vegetables or beans in a flavorful water based . It’s same as to braising, but it makes have a few piece of differences. The meat is chopped into few of pieces instead of being cooked all of it , and the water based material completely covers the essential in a stew as different to a braise’s halfway all of it . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a perception for making a rib-sticking meal that comfortable you up on a cold , winter day. It’s true ; a bowl of old menu of beef stew does have warming properties , but stew’s cozy factor more than a way beyond preserving you from the chill . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The way they come together make the ultimate comfort food, no matter the weather.