Corn and Egg Drop Soup

Ingredients

• 300g Can of sweetcorn
• 500ml water
• 1tbsp cornflour
• 1 tbsp vegetable stock
• 2 eggs

Method

1. Blend ½ to ⅔ of the sweet corn with 2–3 tablespoons of water until smooth.
2. Roughly chop the remaining sweet corn.
3. Add both to a pan with 500ml of water and vegetable stock. Bring to a boil over high heat.
4. Let it cook for 5 minutes.
5. In a small bowl, mix 1 tablespoon of cornflour with 2 tablespoons of water until smooth. Stir it into the pan, bring back to a boil, then reduce the heat to low.
6. Whisk the eggs, then slowly pour them into the pan while stirring continuously.