Great recipe for this weather ... Chicken & Sweet Corn Soup Serves 4 Ingredients: 5 corn cobs, husks and silks removed 2 tablespoons vegetable oil 1 large brown onion, finely chopped 2 teaspoons minced garlic 1 tablespoon finely grated ginger 1 tablespoon gluten free chilli paste 7 cups gluten free salt-reduced chicken stock 500g chicken breast fillets 1/3 cup chopped coriander Freshly ground black pepper, to serve Using a large sharp knife, cut down corn kernels from cobs. Heat half the oil in a large-heavy based saucepan over moderately high heat. Add half the corn kernels and onion, cook and stir for 3 minutes or until onion softens. Add garlic, ginger and chill and cook and stir for 30 seconds or until fragrant. Stir in stock and bring to the boil. Reduce heat to moderate. Meanwhile, heat remaining oil in a large frying pan over moderately high heat. Cook chicken for 5 minutes each side or until browned and cooked. Transfer to a plate. Cover with foil and rest for 5 minutes then shred. Place remaining corn and 2 tablespoons water in a microwave-safe bowl and cover with plastic food wrap. Microwave on high for 5 minutes or until tender. Transfer to a food processor or blender and process until almost smooth. Stir corn puree and half the shredded chicken into the soup, cook and stir for 5 minutes or until heated. Remove from heat and season. Stir in half the coriander. Ladle soup into serving bowls. Serve topped with remaining chicken, remaining coriander and pepper.
Posted on: Thu, 11 Jul 2013 02:12:52 +0000
Trending Topics
Recently Viewed Topics
© 2015