Recipes
Sweetcorn Soup
From: Mom
2 large tins creamed sweetcorn
1 large tin corn pieces/ frozen corn
6 cups vegetable/chicken stock
Salt,pepper
2 eggs
2 Tbsp cornflour
3 Tbsp soya sauce
Open 2 tins sweetcorn into pot and 1 tin corn pieces – add 6 cups stock water and bring to boil
Add seasoning
Add 3 Tbsp soya sauce ( I don’t add – makes soup look brown)
Mix 2 Tbsp cornflour with some of the hot soup in a cup and then pour back into the soup to thicken it.
Boil soup for approx 30 minutes.
Crack eggs into a seperate cup, whisk with a fork and then drizzle into soup stirring all the time.
Let boil for another minute to cook eggs
Serve with soya sauce
In Israel no creamed sweetcorn so take the 2 large tins of corn pieces and mouille them together with their juice till "creamy".
Then add the other large tin of pieces keeping them whole (if kids don't like then just mouille all 3 tins instead)