Sweet Corn And Chicken Soup - cooking recipe

Ingredients

12 oz. chicken broth
2 oz. shredded chicken
1 1/2 c. canned corn kernels
1/4 tsp. salt or to taste
1/2 tsp. light soy sauce
2 egg whites
1 tsp. cornstarch
m.s.g. (if desired)
1 onion, chopped
3 Tbsp. unsalted butter
stems from 2 lb. broccoli, peeled and chopped coarse
6 c. chicken broth
1 tsp. curry powder
1/2 c. light cream
croutons or chopped scallions (for garnish)

Preparation

In a kettle, cook the onion in the butter over moderate heat, stirring, for 4 minutes.
Add the broccoli, the broth, the curry powder and salt and pepper and simmer the mixture, covered, for 30 minutes or until the broccoli is tender.
In a food processor, puree the mixture in batches, transferring the puree to a saucepan. Add the cream and heat the soup over low heat until it is heated through.
Ladle the soup into heated bowls and garnish with the croutons or scallions.
Makes about 8 cups, serving 4 to 6.