Soup perfection for pinoy palates: discover how to cook corn soup with egg panlasang pinoy

Corn soup is a comforting and flavorful dish that’s perfect for a cold winter day. It’s also a great way to use up leftover corn on the cob. This recipe for corn soup with egg panlasang pinoy is a Filipino twist on the classic dish, and it’s sure to become a family favorite.

Ingredients

• 1 tablespoon vegetable oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup corn kernels (fresh, frozen, or canned)
• 4 cups chicken broth
• 1/2 cup heavy cream
• 1 egg, beaten
• Salt and pepper to taste

Instructions

1. Heat the vegetable oil in a large pot over medium heat.
2. Add the onion and cook until softened, about 5 minutes.
3. Add the garlic and cook for 1 minute more.
4. Stir in the corn kernels and chicken broth. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the corn is tender.
5. Stir in the heavy cream and egg. Cook for 1 minute more, or until the soup is heated through.
6. Season with salt and pepper to taste.
7. Serve immediately.

Tips

• For a creamier soup, use more heavy cream.
• For a spicier soup, add a pinch of red pepper flakes.
• For a vegetarian soup, use vegetable broth instead of chicken broth.
• To make ahead of time, cook the soup according to the instructions and then let it cool completely. Store the soup in an airtight container in the refrigerator for up to 3 days. When you’re ready to serve, reheat the soup over medium heat until warmed through.

Variations

• Add other vegetables to the soup, such as carrots, celery, or potatoes.
• Use different types of corn, such as white corn or sweet corn.
• Add a protein to the soup, such as cooked chicken, beef, or pork.
• Top the soup with a dollop of sour cream or yogurt.

Benefits of Corn Soup

Corn soup is a healthy and nutritious dish that’s packed with vitamins and minerals. Corn is a good source of fiber, which can help to keep you feeling full and satisfied. It’s also a good source of vitamin C, which is important for immune system health.

How to Serve Corn Soup

Corn soup can be served as an appetizer, main course, or side dish. It’s a great way to use up leftover corn on the cob, and it’s also a delicious and healthy way to warm up on a cold day.

Corn Soup with Egg Panlasang Pinoy: A Filipino Twist on a Classic Dish

This recipe for corn soup with egg panlasang pinoy is a Filipino twist on the classic dish. The addition of egg gives the soup a rich and creamy texture, and the panlasang pinoy seasoning adds a unique Filipino flavor. This soup is sure to become a family favorite.

Quick Answers to Your FAQs

• How can I make corn soup without heavy cream?

You can make corn soup without heavy cream by using milk instead. However, the soup will not be as creamy.

• Can I use frozen corn kernels in this recipe?

Yes, you can use frozen corn kernels in this recipe. Just be sure to thaw them before adding them to the soup.

• How do I store corn soup?

Corn soup can be stored in an airtight container in the refrigerator for up to 3 days. When you’re ready to serve, reheat the soup over medium heat until warmed through.