Chicken and sweet corn soup
How to make Chicken and sweet corn soup recipe - soupe de poulet et maïs sucré recette
Special equipment • blender or food processor
ServeS 4
Ingredients:
1 tbsp olive oil
2 tbsp (25g) butter
1 onion, finely chopped
2 x 12oz (350g) cans corn kernels, drained
12oz (350g) leftover roast chicken, skin removed, coarsely shredded
3 garlic cloves, finely chopped
4 cups hot chicken stock
sea salt and freshly ground black pepper
handful of flat-leaf parsley, finely chopped
Method:
1 Heat the olive oil and butter in a Dutch oven or large deep frying pan over low heat. Add the onion, and cook gently for about 5 minutes, or until soft.
2 Add 1 can of the drained corn into a food processor, and pulse on and off for a few times until the kernels are a chunky purée. Scrape this into the pan with the onion. Stir in the chicken and garlic, and season with sea salt and freshly ground black pepper. Increase the heat slightly, and cook for a few minutes longer to blend flavors.
3 Now add the remaining corn and the stock, and bring to a boil. Reduce the heat slightly, and simmer for 20 minutes. Taste, and season again with salt and pepper if needed. Stir in the parsley just before serving.
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| Chicken and sweet corn soup |
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