Tuesday, November 30, 2010

Leftover Chicken and Sweetcorn Soup

This super tasty soup could become a classic in your house - requested on sick days home from school or when wintery temperatures bring on the blues. Sweetcorn lends a warm and comforting taste to soups frozen corn is very flavourful.

Serves 4

Leftovers of half a roast chicken, shredded
1 litre/2 pints chicken stock
About 1 ½ lbs sweetcorn
1 tbsp of sunflower oil
1 large thumb-sized piece of ginger, finely chopped
2 garlic cloves, finely chopped
1 tbsp of soy sauce
1 tbsp of rice wine vinegar
1 tsp of sesame oil
2 eggs lightly beaten
4 green onions finely sliced diagonally

In a large pot with a little oil, fry the garlic and ginger for about 3 minutes, add the corn and cook for a further 3 minutes.

Add a little bit of the chicken stock and, with a hand blender, blitz the mixture until it becomes smooth.

Add the rest of the chicken stock, soy sauce, rice wine vinegar and sesame oil. Bring to the boil, and simmer for 10 minutes.

Beat the eggs in measuring jug, which will make it easy for you to trickle them into the soup.

Reduce the heat and while the soup is still simmering, stir it continuously in a figure of eight motion and gently trickle in the beaten egg a little bit at a time to form thin strands.

Add the chicken shreds and stir through. Serve with a generous garnish of green onions.

Created for Quest by Chris at:

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