Ingredients of Chinese Corn Soup recipe
5 cups chicken broth
1 (14.75 ounce) can cream-style
corn
1/4 cup butter
1 stalk celery, cut into bite-size
pieces
1 onion, cut into bite-size pieces
1 1/2 tablespoons all-purpose
flour
1 teaspoon ground nutmeg, or to
taste
1 egg, or more as desired
fresh ground pepper (optional)
Directions
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.
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.
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.