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🍽️ Creamy Corn Soup with Egg White Foam

85 kcal · 30 min · 4 servings

Ingredients

• 800 ml vegetable broth
• 400 g corn kernels (can)
• 1 tbsp freshly grated ginger
• salt
• pepper (from the mill)
• 2 egg whites
• chives (for garnish)

Instructions

1. 1. Bring the broth together with the corn and ginger to a boil. Season the mixture with salt and pepper. Let the soup simmer gently for about 5 minutes.
2. 2. Whip the egg whites with a pinch of salt until stiff and firm. Set aside 4 teaspoons of them to use as decoration later.
3. 3. Puree the soup roughly and gently fold in the remaining egg white foam. Adjust the seasoning and fill the soup into bowls or cups. Add a bit of the remaining egg white foam on top and serve the dish garnished with chives.

Nutrition per serving

• kcal: 85
• Protein: 6 g · Fett/Fat: 1 g · Carbs: 16 g