I’ve seen recipes for sweet and corned-and-sweet onions mixed together, but I’ve never seen them in a soup, until now.
This recipe is a little different, but the basic idea is to use corned onions and sweet or spicy peppers to add a subtle sweetness to a soup.
I’m hoping this will be one of my new favorites, as I enjoy corned meats and sweet peppers in my recipes, especially when I want to use some of the heat from those ingredients for an added twist.
You could also use fresh corned chicken and sweet pepper to spice up the dish, or even use a combination of corned eggs and hot peppers to create something different.
This soup is hearty enough to serve for a family dinner, and is perfect to serve to friends and family for lunch.
corned sweet onions 4 cloves garlic, minced 1 1/2 tablespoons finely chopped fresh coriander 2 tablespoons freshly grated ginger 1 tablespoon freshly grained sugar 3 tablespoons cornstarch 4 tablespoons water 4 tablespoons chopped corianders 3 large eggs 1/4 cup finely chopped corned apples, peeled and sliced 1 cup chopped fresh cilantro, chopped 3 tablespoons chopped fresh oregano 1 tablespoon finely chopped black pepper 1 tablespoon ground corianteed pepper 1/3 cup vegetable stock 1 teaspoon black pepper salt and freshly ground black pepper to taste