Corn Egg White Soup

Ingredients

• 800 ml vegetable broth
• 400 g canned corn kernels
• 1 tbsp freshly grated ginger
• Salt
• pepper (ground)
• 2 egg whites
• chives for garnish

Instructions

1. 1.

   Bring the broth with the corn and ginger to a boil. Season with salt and pepper. Simmer for about 5 minutes.

2. 2.

   Whisk the egg whites with a pinch of salt until stiff peaks form. Set aside 4 tsp for garnishing.

3. 3.

   Coarsely puree the soup and fold in the remaining whipped egg white. Taste and spoon into bowls or cups. Top with some extra whipped egg white and garnish with chives before serving.