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Ingredients
- Velvet Corn Soup
- 1 cup (8oz, 240gr) corn
- 2 egg whites
- 4 tbs milk
- 2 1/2 cups (20oz, 625gr) chicken stock
- 1 tbs cornstarch (corn flour, maizena) dissolved in 2 tbs water
- 1 slice Prosciutto, sautéed
- 1 tsp olive oil
View Full Recipe at Thyme for Cooking, the Blog
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 72g | |
| Calories 106 | |
| Calories from Fat 57 | 54% |
| Total Fat 6.45g | 8% |
| Saturated Fat 1.74g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 6mg | 2% |
| Sodium 25mg | 1% |
| Potassium 86mg | 2% |
| Total Carbs 10.01g | 3% |
| Dietary Fiber 0.1g | 0% |
| Sugars 3.16g | 2% |
| Protein 1.95g | 3% |
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