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Corn Soup



1. In a seven-liter pot, fry the onion in oil until it starts to turn translucent. Add the corn. Add water to fill the pot three-fourths to the top.
2. Bring to a boil. Add the chicken soup mix, salt, and pepper. Lower the flame and cook around 40 minutes.
3. Blend the soup with an immersion blender, leaving it a little piece-y. Return to a boil.
4. Beat the eggs and pour into the soup with a thin spoon, while stirring. Add the parsley, stir once more, and remove from the heat.