Tomato And Corn Eggdrop Soup Recipe - A yummy soup of tomato with corn and egg.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Tomatoes ( टमाटर ) , Corn kernels ( मकई के दाने )

Cuisine : Oriental

Course : Soup

Tomato And Corn Eggdrop Soup

Hindi: tamatar
Relish a salad platter of thinly sliced tomatoes, with chunks of mozzarella, a drizzle of olive oil, sliced black olives and basil leaves. Arrange in concentric circles on a nice white plate. The word relish is just perfect here. And not just salads, for all those rich and good-looking Indian preps, the very famous onion-tomato masala is a must! Then, there are soups, beverages (call for the Bloody Mary!), snacks and even desserts made of these plump red things. Even the green ones are in use today. Must say, terrific tomatoes!

Tomato And Corn Eggdrop Soup Recipe Card

Tomato And Corn Eggdrop Soup
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Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients for Tomato And Corn Eggdrop Soup

  • Tomatoes chopped 8-10

  • Corn kernels 1/2 cup

  • Eggs 2

  • Spring onions with greens chopped 2

  • Butter 2 tablespoons

  • Garlic chopped 4 cloves

  • Tomato ketchup 2 tablespoons

  • Salt to taste

  • MSG a pinch

  • Cream 1/2 cup

  • Cornflour/ corn starch 2 tablespoons

  • Black pepper powder to taste

  • Vinegar 1 tablespoon

  • Green capsicum, deseeded & chopped 1

Method

Step 1

Chop spring onions and greens separately. Heat butter, add garlic and chopped spring onions and sauté. Add tomatoes and stir. Add tomato ketchup and four cups of water and stir. Add salt and MSG and when the mixture comes to a boil add corn kernels and continue to boil for few minutes.

Step 2

Meanwhile whisk the eggs. Add cream and whisk again. Add this to the boiling mixture in a single stream and mix. Add cornflour dissolved in half a cup of water. Season with pepper powder.

Step 3

Add vinegar and stir until the soup thickens. Transfer into a soup bowl and serve piping hot garnished with green capsicum and chopped spring onion greens.

How to make Tomato And Corn Eggdrop Soup

Step 1

Chop spring onions and greens separately. Heat butter, add garlic and chopped spring onions and sauté. Add tomatoes and stir. Add tomato ketchup and four cups of water and stir. Add salt and MSG and when the mixture comes to a boil add corn kernels and continue to boil for few minutes.

Step 2

Meanwhile whisk the eggs. Add cream and whisk again. Add this to the boiling mixture in a single stream and mix. Add cornflour dissolved in half a cup of water. Season with pepper powder.

Step 3

Add vinegar and stir until the soup thickens. Transfer into a soup bowl and serve piping hot garnished with green capsicum and chopped spring onion greens.

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