Tenina.com's Fennel and Sweet Corn Soup

Need

2 brown onion peeled and halved
20 Gram fresh ginger peeled and sliced
2 fresh fennel bulbs Peeled, cored and roughly chopped
20 Gram Extra Virgin Olive Oil (EVOO)
1 carrot, diced
2 x 400g Tin creamed corn
kernels from 1 large corn on the cob.
600 Gram liquid vegetable stock
2 generous Pinch pink salt flakes
1 Tablespoon soy sauce
1 Tablespoon cornflour or cornstarch mixed with a little water
3 egg whites whisked with a fork
4 spring onions, sliced thinly

Do

Place onions, ginger, fennel and EVOO into the Thermomix bowl. Chop 4 sec/speed 5. Sauté 5 min/Varoma/speed 1.
Add carrot, creamed corn, fresh corn kernels, stock and salt and cook 15 min/100°C/Reverse/speed soft.
Set timer for 3 min/speed 1 and through the hole in the lid slowly add soy sauce, cornflour and water and the egg whites. The whites will cook in ribbons throughout the soup.
Serve in bowls, with a garnish of spring onions.

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