Corn soup

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Ingredients:

1 tablespoon oil

1 onion

1 liter water

2 herb bouillon (broth) cubes

1 large tablespoon mangochutney

1/8 liter milk

1 tablespoon curry powder

worcestersauce

1/2 dl coffee cream

1 tablespoon cornstarch

1 egg yolk

± 300 gr corn grain (can)

pepper and salt

1 tablespoon parsley

Preparation:

© Janneke's Recipe pages - recipe for soup, vegetable recipes

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.)