Cream of Corn Egg Drop Soup - PCOS-Friendly Recipe
This Cream of Corn Egg Drop Soup is a PCOS-friendly recipe.
Nutrition per Serving
Ingredients
- 3 to 4 ears of corn, kernels removed, cobs reserved
- Pinch sugar, optional
- 12 cups chicken stock
- 2 tablespoons vegetable oil
- 2 teaspoons peeled and grated fresh ginger (about 1-inch piece)
- 5 scallions, white and green parts, minced, plus the greens of 2 scallions, sliced for garnish
- 2 cloves garlic, minced
- 8 ounces shiitake mushrooms (about 12), stems removed, caps sliced into 1/8-inch strips
- Kosher salt
- 2 tablespoons unsalted butter
- 1 shallot, minced
- 1 1/2 cups heavy cream
- 5 large eggs
Instructions
- Add the corn cobs and chicken stock to a soup pot set over medium heat and gently simmer the stock to infuse it with the corn flavor, 10 to 15 minutes. Add a pinch of sugar if corn is not in season to enhance the corny flavor. Turn off the heat and set aside.
- Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the ginger, scallions and garlic and cook until fragrant, stirring frequently, 1 to 2 minutes. Add the shiitakes and cook until softened and just starting to brown around the edges, 4 to 5 minutes. Season them with salt, transfer to a bowl and set aside.
- Wipe out the skillet, add the butter and place over medium-high heat again. Add the shallots and cook until softened, about 2 minutes. Add the corn kernels and season generously with salt. Cook until the corn begins to release some juices, about 1 minute. Cover the skillet and let the kernels steam until they just start to become tender, 5 to 6 minutes. Add the heavy cream, bring to a simmer, lower the heat to medium-low and let the liquid thicken and reduce by half, 10 to 12 minutes.
- Pulse half of the cream and corn mixture in a food processor (or blender) and puree until smooth.
- Remove and discard the cobs from the chicken stock. Add the pureed corn and the remaining corn and cream mixture to the stock, whisking to help incorporate all the ingredients.
- Bring the soup to a very gentle boil. Beat the eggs in a large bowl or a square plastic storage container. Pour the eggs into the soup in stages, trying to create wide streams, like a waterfall. It should take four or five passes to stream in all the eggs. Serve garnished with the sliced scallion greens.
- Cook's Notes: When blending hot liquids, remove the liquid from the heat and allow to cool for at least 5 minutes. Transfer the liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
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Frequently Asked Questions
Yes, this Cream of Corn Egg Drop Soup recipe is designed to be PCOS-friendly., it supports balanced blood sugar and hormonal health.
Yes, this recipe works well as a PCOS-friendly Lunch. Pair it with other PCOS-friendly foods throughout the day for balanced nutrition.
This recipe can be part of a structured PCOS meal plan. It makes 6 servings, making it great for meal prep. For a complete weekly plan tailored to your PCOS type, take our free 60-second quiz at pcosmealplanner.com/pcos-quiz to get a personalized 7-day meal plan.
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