Thursday, 21 June 2012

Chicken and Sweetcorn Soup



Chicken and Sweetcorn Soup


Technically winter has only just begun but autumn has been quite cold and wintery that it seems like this cold weather has been around for a while.  Nothing like hot soup on a chilly day.  When we have roast chicken on a Sunday, Monday the left-overs are taken to make a curry (or something similar) and the carcass is covered with water and boiled for stock or soup to be frozen and used at a later date.

Last week it was used for soup.  It can be quite tiresome removing every little bit of chicken from the bones and adding it to the stock, but last week I found it quite soothing, therapeutic really, especially if you are not in a hurry.

This chunky chicken stock was then adapted from a recipe from Kylie Kwong's Simple Chinese Cooking. Its a lovely book and very well set out including instructional photos and full page colour shots.

Ingredients 
4 cobbs sweet corn - I used two tins of corn
1 small white onion
1 garlic clove
2 in knob ginger
2 tablespoons vegetable oil
1 teaspoon salt
1/2 cup shao hsing wine or dry sherry
7 cups of chicken stock
200g chicken breast cut widthways into 1/2 in slices (I used chicken from my carcass)
2 teaspoons light soy sauce
2 eggs, lightly beaten
1 tablespoon finely sliced spring onions

I know what you are thinking -"here we go with all those ingredients again" but really there is nothing out of the ordinary.

Method
If using cobs remove the corn from each cob by running a sharp knife down the sides of each cob.  I opened a couple of cans, drained.
Peel and dice onion and garlic.
Peel ginger and cut into thin julienne strips.
Heat oil in a heavy based pot and saute onion, ginger, garlic and salt for 1 minute.
Add wine or sherry bring to the boil
Add corn and chunky chicken stock bring back to the boil, simmer for 30 minutes.
Remove any impurities during the simmer time. If using fresh chicken add now and cook until tender.
Add soy sauce and simmer for a further minute.
Slowly pour in beaten egg in a thin stream, stirring constantly with a fork.
As soon as the egg forms fine "ribbons" remove from the heat.
Serve into bowls and garnish with spring onions.

This made 4 large bowls - a perfect lunch or first course.

12 comments:

  1. What a delicious sounding soup, like you I always use stock, and it's lovely to find a new recipe. Thank you for sharing it.

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  2. Replies
    1. It was so nice I couldn't stop eating it!!!!!

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  3. Yes, lots of ingredients!! But healthy. Sounds good though - have you tried it with frozen sweetcorn instead of tinned?

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    1. Have not used frozen but there is no reason why that wouldn't work equally well. I have used fresh before but found that to be a bit of a palaver. Then again if I was growing my own corn I would probably enjoy the effort a bit more.

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  4. What a beautiful soup and that's such a good idea to use leftover roast chicken to make so many wonderful things. Your soup looks wonderful and what a great meal for these freezing conditions xx

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    Replies
    1. It went down a treat I can tell you! Thanks for coming by.

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  5. This looks delicious! I love soups just like this one. It's a million degrees here though, so this will have to wait a few more months.

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    Replies
    1. Put it in the memory banks for the cooler weather.

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  6. This looks so delicious, I love corn, and corn soups, and in fact I just made a fresh corn soup I haven't gotten around to posting about yet. I usually make chowders, so it's great to have alternatives!

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    1. Sue just read your corn soup - sounds perfect, love chilli and lime and coconut milk. Lovely of you to come by.

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