Thursday, December 6, 2012,10:30 PM
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PrintCHICKEN & SWEET CORN SOUP
Serves :
8
Preparation Time :
Cooking Time :
Preparation Method :
- Pour the stock into a large saucepan and add 250 grams of the sweet corn.
- Bring to the boil, add salt and pepper to taste, cover and simmer for 15 minutes.
- Pour the soup into a food processor or blender and blend until smooth, then return it to the pan. Reheat the soup.
- If it is not thick enough for your liking, blend the corn flour with the water to make a thin paste, stir it into the soup and bring to the boil, stirring.
- Add the remaining sweet corn and the reserved chopped chicken and simmer for 5 minutes.
- Taste and adjust the seasoning before serving, and garnish with the red pepper dice and strips.
INGREDIENTS
- 1½ liter Chicken Stock with a little of the cooked chicken reserved and chopped
- 500 grams sweet corn kernels
- 4 teaspoons corn flour (optional)
- 2 tablespoon water (optional)
- Salt and pepper
- Red pepper dice and strips, to garnish
7 comments for “Chicken & Sweet Corn Soup”
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