Clear sweet corn chicken soup

You may not call what passes for a winter in Bombay, a winter. But that doesn't mean we shouldn't indulge in warm soups. My first attempt at a clear sweet corn chicken soup was much better than anticipated. 

1/3 cup shredded cooked chicken

1/2 cup sweet corn

1/2 onion, chopped fine

1/4 cups celery chopped fine

1 tsp cornflour

1 egg

1 tsp lime juice

1 tbsp butter or olive oil

4 cups chicken stock or water or a mix of the two

Salt and pepper to taste

Method:

Heat the oil/ butter, sauté the onions till transparent. 

Add celery, sweet corn and chicken and sauté fir 2-3 minutes

Add chicken stock/ water and bring to boil. Reduce heat and let it simmer for 15-20 minutes

Meanwhile make a paste of cornflour and keep aside

Also beat egg white with lime juice and keep aside

When cooked, add cornflour ensuring no lumps and simmer for a minute

Gradually pour in the egg white, stirring with a fork to ensure it cooks evenly. 

Add salt and pepper to taste and serve hot.