Name: Chicken and sweetcorn soup
Prep time: 10 min
Cook time: 13 min
Total time: 23 min
Yield: 4
Ingredients: 50 gram butter; 2 leeks, washed and sliced; 1 litre good-quality chicken stock; 4 piece corn cobs, with corn removed; 2 chicken breast fillets, (500 g total), left whole; cracked black pepper; handful fried shallots, to garnish (see note, right); 1 red chilli, deseeded and sliced, to garnish (optional); fresh coriander leaves, to garnish; crusty bread, to serve; salt

Ingredients

50 gram butter

2 leeks, washed and sliced

1 litre good-quality chicken stock

4 piece corn cobs, with corn removed

2 chicken breast fillets, (500 g total), left whole

cracked black pepper

handful fried shallots, to garnish (see note, right)

1 red chilli, deseeded and sliced, to garnish (optional)

fresh coriander leaves, to garnish

crusty bread, to serve

salt

Method

1.Melt butter in saucepan, add leeks and cook for about 3 minutes until softened. Add stock and bring to boil.

2.Add corn and chicken to pan and cook over gentle heat for about 10 mins, poaching chicken until cooked through. Remove chicken from pen and set aside on plate.

3.Blend soup, leaving some chunky pieces for texture if you like. Return soup to pan. Shred chicken with your fingers and return to pan. Season to taste with salt and pepper.

4.Ladle soup into bowls and garnish with fried shallots, chilli and coriander. Serve with crusty bread.

You can puree it until smooth,leave it in delicious chunky pieces, or bit of both. Fried shallots are available in jars at supermarkets and Asian groceries – they add wonderful crunch factor.
Note

Woman's Weekly Food

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Ingredients

Method

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