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Ingredients
Servings
- sweetcorn, off the cob4 cup
- water6 cup
- unsalted butter4 tbsp
- flour1 tbsp
- egg, large1
- salt, to taste
- pepper, to taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 6 steps
Combine the corn and water in a large pot. Bring to a boil.
Make a roux with the butter and flour.
Add the roux to the soup when the corn is tender.
Boil for an additional 10–15 minutes.
Beat the egg and add it to the soup. Immediately take the soup off the heat.
Add salt and pepper to taste.