Chicken and sweetcorn soup

Name: Chicken and sweetcorn soup
Cook time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 50g butter; 2 leeks, washed and sliced; 1 litre good quality chicken stock; 3 fresh corn cobs, kernels removed; 2 chicken fillets (500g); salt and pepper; fried shallots to garnish; 1 red chilli, sliced (optional); fresh coriander leaves

Caroline Velik

October 18, 2011

Bowl o' goodness: Chicken and sweetcorn soup.Marina Oliphant

easyTime:< 30 minsServes:4

This is such an easy soup. You can puree it or leave it in delicious chunky pieces. For a soup "to go", package up the garnishes separately. Also good with fresh egg noodles; pack separately with heating instructions.

Ingredients

50g butter
2 leeks, washed and sliced
1 litre good quality chicken stock
3 fresh corn cobs, kernels removed
2 chicken fillets (500g)
salt and pepper
fried shallots to garnish
1 red chilli, sliced (optional)
fresh coriander leaves

Method

Melt butter. Add leeks and cook until softened. Add stock and bring to the boil. Add chicken fillets and corn kernels and cook over a gentle heat until chicken is cooked, about 5-10 minutes.
Remove chicken. Using a stick blender, puree the soup, leaving some chunky pieces for texture. Shred the chicken with your fingers and return to the pan.
Ladle into soup bowls, garnish with fried shallots, chilli and coriander. Serve with crusty bread.