The secret recipe: how to craft corn soup with egg panlasang pinoy, step by step

Corn soup with egg panlasang pinoy is a classic Filipino dish that is both comforting and delicious. It is made with fresh corn, eggs, and a variety of vegetables, and is often served with rice. If you are looking for a simple and easy-to-make soup recipe, this is the perfect one for you.

Ingredients

• 1 cup fresh corn kernels
• 1 cup water
• 1/2 cup chopped carrots
• 1/2 cup chopped celery
• 1/4 cup chopped onion
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 1/4 cup milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 eggs, beaten

Instructions

1. In a large saucepan, combine the corn, water, carrots, celery, onion, garlic, salt, and pepper. Bring to a boil over medium heat. Reduce heat to low and simmer for 15 minutes, or until the vegetables are tender.
2. In a small bowl, whisk together the flour and milk. Gradually add this mixture to the soup, stirring constantly. Bring to a simmer and cook for 5 minutes, or until the soup has thickened.
3. Remove the soup from the heat and stir in the eggs. Return the soup to the heat and cook for 1 minute, or until the eggs are set.
4. Serve immediately with rice.

Variations

There are many ways to vary this recipe to your liking. For example, you can add other vegetables, such as green beans, peas, or potatoes. You can also add meat, such as chicken or pork. And, if you like a spicy soup, you can add a pinch of chili powder or cayenne pepper.

Tips

• For the best flavor, use fresh corn kernels. If you are using frozen corn, be sure to thaw it before using.
• If you want a smoother soup, you can puree it with an immersion blender before serving.
• This soup is also a great way to use up leftover vegetables. Just add them to the soup and simmer until they are heated through.

Serving Suggestions

Corn soup with egg panlasang pinoy is a versatile dish that can be served as an appetizer, main course, or side dish. It is also a great way to warm up on a cold day. Here are a few serving suggestions:

• Serve the soup with a side of rice.
• Top the soup with shredded cheese or sour cream.
• Add a dollop of chili oil to the soup for a spicy kick.
• Serve the soup with a side of bread or crackers.

Nutritional Information

One serving of corn soup with egg panlasang pinoy contains approximately:

• Calories: 150
• Fat: 5 grams
• Carbohydrates: 20 grams
• Protein: 10 grams

Key Points

Corn soup with egg panlasang pinoy is a delicious and easy-to-make soup that is perfect for any occasion. It is a great way to use up leftover vegetables, and it is also a good source of protein and carbohydrates. So next time you are looking for a comforting and satisfying soup, give this recipe a try.

Frequently Asked Questions

Q: Can I make this soup ahead of time?
A: Yes, you can make this soup ahead of time and store it in the refrigerator for up to 3 days. When you are ready to serve, simply reheat the soup over medium heat until it is warmed through.

Q: Can I freeze this soup?
A: Yes, you can freeze this soup for up to 3 months. When you are ready to serve, thaw the soup overnight in the refrigerator and then reheat it over medium heat until it is warmed through.

Q: What are some other ways to serve this soup?
A: This soup can be served with a variety of toppings, such as shredded cheese, sour cream, chili oil, or bread or crackers. You can also add a dollop of pesto or salsa to the soup for a different flavor.