Creamy Corn Egg Drop Soup


4 cups Chicken Broth
1 cup Frozen Corn + 1 tbsp. water (thawed, blended and strained)
1/2 tsp. Xanthan Gum Powder
1/8 tsp. White Pepper
2 eggs + 2 tbsp. water (beaten)

Bring chicken broth with white pepper to a boil in a 4 quart saucepan.  Meanwhile prepare your corn in a blender. And then strain it to leave behind any pieces of corn.  Slowly add the xanthan gum to the broth whisking continuously. (Don't worry if it clumps, just keep whisking and it will dissolve completely.)  Once everything is smooth add in the corn.  Bring soup back up to a simmer.  Now while stirring clockwise, slowly pour in the eggs.  Turn off the heat and serve.  Top with some scallions and soy sauce to taste.

This is a great soup for the "full liquids" stage (just be sure to blend it all together) and for the "pureed" stage, as is.


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