1 tablespoon oil
2 herb bouillon (broth) cubes
1 large tablespoon mango chutney
1 tablespoon curry powder
1 tablespoon cornstarch
1 egg yolk
pepper and salt
1 tablespoon parsley
If shown, hover = photo = conversion
© Janneke's Recipe pages - recipe for soup, vegetable recipes
How to prepare:
Fry the chopped onion pale brown in the oil in a soup pan.
Add water, herb bouillon cubes and bring the lot to a boil.
Add mango chutney, milk, curry and some drops worcester sauce.
Mix the coffee cream well with the cornstarch and the egg yolk and add, while stirring, half a ladle hot soup. Stir well and add the mixture stirring to the soup. Lower the heat and don't let boil again.
Add the drained corn and let get warm a minute.
Season the corn soup with pepper and salt and sprinkle just before serving the parsley over.
(For a little extra color: add optional some small strips roasted bell pepper.)
First published: April 12, 2003, Netherlands
Not the recipe you're looking for ??
Find more similar recipes in my overview for: Soups, Vegetables, Foreign countries