recipes
Chinese Sweetcorn Soup For One
A favourite take away soup, but now you can make it at home in just minutes!
serves 1
5 min prep
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ingredients
| ¼ cup frozen Birds Eye Chopped Onions 1¼ cups water 125g can Edgell Creamed Corn ½ teaspoon chicken stock powder 1 small egg, beaten Chopped parsley for garnish |
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instructions
step 1
Cook frozen Birds Eye Chopped Onions in a small saucepan for 1 minute to soften.
step 2
Stir in water, Edgell Creamed Corn and stock powder. Bring to the boil, cover and simmer for 2 minutes.
step 3
Stir the soup to form a ‘swirlpool' effect and slowly pour in the egg stirring constantly so the egg cooks in long strands. Serve immediately garnished with chopped parsley.
recipe tip
- For a thinner soup add more water or liquid chicken stock.
- A good way to use up left over egg whites is this soup as the yolk is not necessary.
- A small amount of thinly shredded cooked chicken can be added to the soup.
- Half a teaspoon of soy sauce adds a nice flavour.
nutritional information
| Qty per serving | QTY PER 100g | |
|---|---|---|
| Energy | 744kJ (178Cal) | 145kJ (35Cal) |
| Protein | 8.3g | 1.6g |
| Fat- Total | 5.4g | 1.1g |
| - Saturated | 1.5g | 0.3g |
| Carbohydrate | 22.4g | 4.4g |
| - Sugars | 8.4g | 1.6g |
| Dietary Fibre | 3.0g | 0.6g |
| Sodium | 616mg | 120mg |
| Potassium | 262mg | 51mg |
Country Harvest - carrot, peas, cauliflower & broccoli
Delicious flavour and a monster crunch combine to make Birds Eye Golden Crunch Chips and Wedges simply the best chip!
Birds Eye uses big, Australian grown potatoes that are cut, specially prepared, then quickly frozen to ensure the finest quality and flavour is delivered every time.
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Chinese Sweetcorn Soup For One
Chinese Sweetcorn Soup For One
A favourite take away soup, but now you can make it at home in just minutes!
ingredients
¼ cup frozen Birds Eye Chopped Onions
1¼ cups water
125g can Edgell Creamed Corn
½ teaspoon chicken stock powder
1 small egg, beaten
Chopped parsley for garnish
instructions
step 1
Cook frozen Birds Eye Chopped Onions in a small saucepan for 1 minute to soften.
step 2
Stir in water, Edgell Creamed Corn and stock powder. Bring to the boil, cover and simmer for 2 minutes.
step 3
Stir the soup to form a ‘swirlpool' effect and slowly pour in the egg stirring constantly so the egg cooks in long strands. Serve immediately garnished with chopped parsley.
serves 1 5 min prep recipe tip
- For a thinner soup add more water or liquid chicken stock.
- A good way to use up left over egg whites is this soup as the yolk is not necessary.
- A small amount of thinly shredded cooked chicken can be added to the soup.
- Half a teaspoon of soy sauce adds a nice flavour.
Brought to you by the Simplot Test Kitchen
Email: simplygreatmeals@simplot.com.au