Tomato And Corn Eggdrop Soup A yummy soup of tomato with corn and egg. This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 04 Aug 2016 in Recipes Course New Update Main Ingredients Tomatoes, Corn kernels Cuisine Chinese Course Soups Prep Time 11-15 minutes Cook time 11-15 minutes Serve 4 Taste Mild Level of Cooking Moderate Others Non Veg Ingredients list for Tomato And Corn Eggdrop Soup 8-10 Tomatoes chopped 1/2 cup Corn kernels 2 Eggs 2 Spring onions with greens chopped 2 tablespoons Butter 4 cloves Garlic chopped 2 tablespoons Tomato ketchup to taste Salt a pinch MSG 1/2 cup Cream 2 tablespoons Cornflour/ corn starch to taste Black pepper powder 1 tablespoon Vinegar 1 Green capsicum, deseeded & chopped Method 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. 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. 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. Nutrition Info Calories 181 Carbohydrates 14 Protein 4 Fat 12 #Black pepper powder #Butter #Corn kernels #Cornflour/ corn starch #Cream #Eggs #MSG #Salt #Tomato ketchup #Tomatoes #Vinegar Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article