How to make Chicken Corn Soup
- two pints bird inventory
- eight oz. can creamed sweetcorn
- 1/2 teaspoon salt pinch of MSG
- two tbpns cornflour fight with
- four tbspns of sing his own praises water
- two spring onions, finely chopped
- two egg whites
- two tbpns milk
- two ounces chopped ham
1. Positioned the inventory in a pan and convey to a boil. Upload the creamed corn, salt, MSG, and the cornflour mixed with the water. Stir until eventually the soup thickens and comes again to the boil. Sprinkle originally spring onions, then flip off the warmness. two. Beat egg whites and milk. Pour into the soup in a skinny circulation. Although wisking always. three. Sprinkle chopped ham over soup. Serve.
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