This recipe was featured in Stephanie Alexander's Kitchen Garden Companion book and is a great way of using up lots of sweetcorn. The last stage of cooking involves incorporating a couple of lightly beaten eggs which subtly thickens the soup and adds a great flavour. If you are freezing any of the soup for later use ,this stage can be left out and the eggs added when reheating.
After removing the corn husks and silk from the cob, it is recommended that you rake the corn kernels with a fork to split the skins before cutting the kernels from the cob. Best to wear eye protection while doing this if you don't want a face-full of corn juice as happened to me.
3 cups corn kernels, half cup dry sherry or Chinese shao hsing wine
2 tablespoons vegetable oil, 1.75 litres chicken stock
1 small onion finely diced, 1& half teaspoons soy sauce
2 tablespoons ginger julienne, 2 eggs lightly beaten
1 clove garlic,diced, 1 teaspoon sea salt.
Heat oil in a saucepan and saute onion, garlic,ginger, and salt for one minute.
Add sherry or wine and simmer for another minute
Stir in corn and chicken stock and bring to boil. Reduce heat and simmer for 30 minutes
Skim the surface occasionally during cooking.
Stir in soy sauce and slowly pour in beaten eggs in a thin stream while stirring with a fork.
Remove from heat as the eggs form fine white "ribbons", usually within a few minutes of adding them.
I like to garnish with chopped spring onions including lots of the green part and some chopped coriander.