Sweet Corn And Chicken Soup

• 12 oz. chicken broth
• 2 oz. shredded chicken
• 1 1/2 c. canned corn kernels
• 1/4 tsp. salt or to taste
• 1/2 tsp. light soy sauce
• 2 egg whites
• 1 tsp. cornstarch
• m.s.g. (if desired)
• 1 onion, chopped
• 3 Tbsp. unsalted butter
• stems from 2 lb. broccoli, peeled and chopped coarse
• 6 c. chicken broth
• 1 tsp. curry powder
• 1/2 c. light cream
• croutons or chopped scallions (for garnish)

1. In a kettle, cook the onion in the butter over moderate heat, stirring, for 4 minutes.
2. Add the broccoli, the broth, the curry powder and salt and pepper and simmer the mixture, covered, for 30 minutes or until the broccoli is tender.
3. In a food processor, puree the mixture in batches, transferring the puree to a saucepan. Add the cream and heat the soup over low heat until it is heated through.
4. Ladle the soup into heated bowls and garnish with the croutons or scallions.
5. Makes about 8 cups, serving 4 to 6.

chicken broth, chicken, corn kernels, salt, light soy sauce, egg whites, cornstarch, onion, unsalted butter, broccoli, chicken broth, curry powder, light cream, croutons

Taken from www.cookbooks.com/Recipe-Details.aspx?id=668392 (may not work)