Step 1

Heat the oil in a large saucepan over a low-medium heat.

Step 2

Add the garlic and cook gently, whilst stirring, for 1 minute.

Step 3

Add the chicken stock and diced chicken, turn up the heat and bring to the boil.

Step 4

Simmer for 5 minutes

Step 5

Give the sweetcorn a bit of a mush with the end of a rolling pin, so that it’s a bit mushed up, but around half the sweetcorn kernels are still whole.

Step 6

Add the sweetcorn to the pan along with the white pepper and mix together.

Step 7

Bring back to the boil and simmer for a further 5 minutes.

Step 8

Slow stir in the cornflour slurry to thicken the soup slightly.

Step 9

Whilst slowly stirring, add the whisked egg in a thin stream. It should feather out in the liquid as it cooks.

Step 10

Have a taste of the soup and add in the salt if needed (it depends on the saltiness of your stock).

Step 11

Divide between bowls and garnish with chopped spring onions before serving.