2
pints chicken stock
8
oz can creamed sweetcorn
1/2
teaspoon salt
pinch
of MSG
2
tbpns cornflour mix with 4 tbspns of cold water
2
spring onions, finely chopped
2
egg whites
2
tbpns milk
2
oz chopped ham
1.
Put the stock in a pan and bring to a boil. Add the creamed corn, salt,
MSG,
and the cornflour blended with the water. Stir until the soup
thickens
and comes back to the boil. Sprinkle on the spring onions,
then
turn off the heat.
2.
Beat egg whites and milk. Pour into the soup in a thin stream. While
wisking
constantly.