Ingredients
- 1 large tin (450 g) cream style corn
- 1 1/2 tins warm (water using the corn tin to measure water)
- 3/4 cup coarsely sliced Australia celery
- 4 cloves garlic, finely chopped
- 2 dsp vegetable oil
- salt
- pepper
- 1 1/2 dsp corn flour mixed with 2 dsp water
- sprigs of coriander leaves
- 1 dsp browned sliced shallots for garnishing if desired
Method
In deep saucepan, heat the vegetable oil. Fry garlic till golden brown. Add the cream style corn, celery and water.,stitill smooth, season with salt and pepper, and bring to the boil in uncovered pan on medium heat. Stir in the corn flour and water mixture to thicken soup and bring to the boil. Pour soup into large soup dish, or spoon into individual soup cups, garnishing top with sprigs of coriander leaves and fried onions.
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Tags: chinese recipes, cream corn soup, ingredients, soup recipe, vegetarian recipes, vegetarian variety