2 eggs, beaten
2 triangles cream cheese, softened
1/4 cup white sugar
1 cup milk
2 1/2 pounds corned beef sage, cut into 1/2 inch cubes
3 eggs
3 tablespoons cornstarch
1 dash white sugar for garnish
Combine eggs, cream cheese, white sugar, milk, corned beef sage and eggs into a large bowl. Mix gently, so that the mixture is thick and creamy.
Heat 2 tablespoons cornstarch and 1 dash of white sugar in large saucepan over high heat just to a boil. Boil about 25 minutes, stirring frequently. Remove from heat and stir in cornstarch mixture. Let cool completely, stirring occasionally.
Stir Cornstarch mixture into soup and whisk until evenly coated. Stir into soup while stirring. Sprinkle with cornstarch mixture. Cover and chill in refrigerator 30 minutes.