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100 grams butter or oil
1 large onion, chopped
3 cans of Gefen Corn, drained
water, to fill the pot
2 tablespoons (parve) chicken soup mix
salt, to taste
black pepper, to taste
3 eggs
handful of fresh chopped parsley (cleaned)
In a seven-liter pot, fry the onion in oil until it starts to turn translucent. Add the corn. Add water to fill the pot three-fourths to the top.
Bring to a boil. Add the chicken soup mix, salt, and pepper. Lower the flame and cook around 40 minutes.
Blend the soup with an immersion blender, leaving it a little piece-y. Return to a boil.
Beat the eggs and pour into the soup with a thin spoon, while stirring. Add the parsley, stir once more, and remove from the heat.
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