Mock Eggflower Combo soup

I love soups. Especially soups that make a complete meal. South western Chili and Chinese soups are my favourite. Once a colleague made this soup for the first course of dinner and since then I was hooked to it.

I guess soups are so versatile and easy and just by adding one ingredient you can completely change the flavour. I have tried different methods to do soups, right from the scratch, lot of store-help versions - depending on my mood and patience.

Generally for preparing the chicken stock I either use swanson brand or make my own. To prepare chicken stock at home, I pressure cook the chicken thighs in water ( upto 4 whistles ) and dilute it and use it. This also freezes up well.

So this is how I do it.

Ingredients

- Chicken or vegetable stock - 4 cups
- Frozen corn
- 1 egg white
- pepper powder
- cilantro
- knorr sweet corn soup mix - 2 tablespoons ( optional )
- boiled chicken pieces finely shredded ( optional )


1. Bring the stock to a boil and add the soup mix. Dissolve two tablespoons of corn flour in water and add if you are not using the soup mix.
2. Add frozen veggies, I generally use frozen corn. Mix of corn, peas and carrots would be great too. Also add the chicken pieces.
3. When you reach the required consistency, stream in one egg white. Use a fork to lightly break the egg whites when stirring into the soup. Dont stir too much it will get completely mixed up in the soup.
4. Boil for another minute, add chopped cilantro, pepper powder and Njoy


Tips:

- Remember the soup thickens when egg white is added.
- Beating the egg white before adding into the soup helps the egg white to spread quickly instead of forming a lump.
- Dont add salt if you use store bought stock.