Chinese Sweet Corn Soup

I love soups. Any time we go out for dining, I make sure I order a soup. However, since I don’t have a soup-inclined bunch at home, I hardly make them. I can’t say “hardly”, I just don’t make them. That explains why there are just a couple of soups on the blog, the Lebanese Lentil Soup and Curried Carrot Soup. One problem I faced with soup is that you cannot really limit the quantity that you make. There is an option of making more and freezing them, so that you can thaw and reheat it in the future, however HD is really averse of the idea. He is a person who wont eat food made in the morning at night, so I can’t expect him to have a month old food! This factor always makes it a barrier for me to go ahead.

It has been my wish to recreate the simple restaurant style sweet corn soup at home. There are so many recipes on the net but this one that I found was the real Chinese one, which tasted so much like what gets served at Chinese joints here. I was mighty pleased I tried it and there was nothing left, it was all finished. The kids were especially fascinated about the egg garlands, which is in fact very easy to replicate. After this, I have made it a couple of time, as there is corn in stock all the time. Off to the way I made it… Recipe adapted from here