AuthorBiteSized
DifficultyBeginner

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Yields4 Servings
Total Time45 mins

















Sauté aromatics
1

In a small stockpot on medium heat, pour oil and add butter to melt. Sauté onions, garlic ginger, leeks, and bay leaf for about 2 minutes until aromatic before adding in the galunggong fillets.

Mash fillets
2

Mash and flake the fillets while cooking, and then add carrots, and corn and sauté for another 2 minutes before adding in the flour.

Simmer
3

Sauté for one more minute before adding the water. Mix continuously until soup slightly thickens and then add the milk. Simmer for about 15 minutes or until flavors develop.

Season
4

Season with salt and pepper and crack in a whole egg in the soup. Let simmer for about a minute before running a fork in the mixture, to break the egg into swirls.

Garnish
5

Optional to garnish the soup with chopped spring onions.

Ingredients


















Directions

Sauté aromatics
1

In a small stockpot on medium heat, pour oil and add butter to melt. Sauté onions, garlic ginger, leeks, and bay leaf for about 2 minutes until aromatic before adding in the galunggong fillets.

Mash fillets
2

Mash and flake the fillets while cooking, and then add carrots, and corn and sauté for another 2 minutes before adding in the flour.

Simmer
3

Sauté for one more minute before adding the water. Mix continuously until soup slightly thickens and then add the milk. Simmer for about 15 minutes or until flavors develop.

Season
4

Season with salt and pepper and crack in a whole egg in the soup. Let simmer for about a minute before running a fork in the mixture, to break the egg into swirls.

Garnish
5

Optional to garnish the soup with chopped spring onions.

Notes

Galunggong Corn Soup