The ingredient list now reflects the servings specified
Heat the chicken broth in a saucepan over medium heat, and stir in the can of corn. Let the mixture heat to a boil, stirring occasionally, and reduce heat to a simmer.
In a skillet over medium-low heat, melt the butter and cook and stir the celery and onion until tender, about 5 minutes. Stir in the flour, and cook and stir for about 2 minutes to remove the raw taste from the flour. Add the vegetable mixture to the saucepan, whisking in the flour to avoid lumps, and stir in the nutmeg. Let the soup return to a simmer.
Whisk the egg in a bowl until thoroughly beaten. Stir the soup slowly in a clockwise circular motion, and slowly pour the egg into the moving soup. Stir the egg lightly through the soup with a fork to produce egg strands, and sprinkle with black pepper to serve.
177 calories; 10.8 g total fat; 62 mg cholesterol; 322 mg sodium. 19.6 g carbohydrates; 3.4 g protein; Full Nutrition
I added another onion and I'm thinking about adding mushrooms next time. We have had it twice now and it really hits the spot. I don't care if it is soup weather or not we are definitely having this throughout the summer.Read More
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I added another onion and I'm thinking about adding mushrooms next time. We have had it twice now and it really hits the spot. I don't care if it is soup weather or not we are definitely having this throughout the summer.