Corn soup


1 tablespoon oil

1 onion

1 liter water convert conversion

2 herb bouillon (broth) cubes

1 large tablespoon mango chutney

1/8 liter convert conversionmilk

1 tablespoon curry powder


1/2 dl convert conversioncoffee cream

1 tablespoon cornstarch

1 egg yolk

300 gr convert conversioncorn grain (can)

pepper and salt

1 tablespoon parsley

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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
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