how to make: chicken and sweetcorn soup
This week it’s been raining, and cold.
The trackydaks, sloppy joes and ugg boots are now daily work wear (hey, no one sees me) Kali the wonder spaniel has again taken up her additional job description as under desk foot warmer.
Weather like this calls for comfort soup, and this one is souper easy, souper tasty, and so much more authentic than the glutinous versions so many Chinese takeaways sell.
What you need
- 50g butter
- 2 chicken fillets (about 500g)
- 1 litre of good chicken stock (I make my own)
- 2 leeks, washed and sliced
- 3 corn cobs, kernels removed
- 2 egg whites, lightly whisked- just enough to loosen. The egg whites are optional- but you just have to…
- 1tbsp soy sauce or, if you’re gluten free, tamari (optional- but you have to)
- 1 red chilli, sliced (optional- but you have to)
- coriander and fried shallots to garnish
What you do with it
- Melt butter, add leeks and cook until softened
- Add stock. I make my own- I already told you that, didn’t I?- it makes me feel all capable and domestic diva-ish. Anyways, if you don’t make your own, use a good quality one, ie none of the powdered stuff, and bring it to the boil.
- Add chicken fillets and corn kernels and cook over a gentle heat until the chicken is done- about 12-15 minutes.
- Remove the chicken and put to one side.
- Use one of those stick blender, josher things, to puree the soup. I like keeping some chunky bits.
- Shred the chicken roughly and return it to the soup.
- While stirring gently, drizzle in the egg whites
- Stir through the soy (or tamari) to taste.
- Ladle into soup mugs (or bowls if you’re being proper like), garnish with chilli, coriander and fried shallots.
- If you’re not wheat or gluten or yeast challenged, serve this with crusty bread for dunking.