Chicken & Sweetcorn Soup
Or: I poached a chicken for the first time, and it had no flavor.
The soup itself was really nice due to the corn and leek, but the chicken lacked flavor. I'm guessing that's because A) it was chicken breast which is pretty lean, and B) I accidentally used vegetarian chicken-LIKE gourmet chicken stock instead of the real deal. (Hey I had it in the pantry, and figured the other flavors could carry off the soup. They did, but the chicken flavor was just a bit lacking.) I would make again but probably with a bbq-ed chicken instead.
Serves 4-5 I'd say.
50g butter
2 leeks, washed and sliced
1 liter good-quality chicken stock
Kernels of 3 fresh corn cobs
2 chicken breast fillets (500g total), left whole
salt & black pepper
Handful fried shallots (in a jar, or fry yourself before the rest of the recipe), to garnish
1 red chili, seeded and sliced, to garnish
fresh coriander to garnish
crusty bread, to serve
1. Melt the butter in saucepan, add leeks and cook for about 3 mins until softened. (If you look in your pan and think "damn that's a lot of leek," you're on the right track, they will soften right down.) 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 pan 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, chili and coriander. Serve with crusty bread.
The soup itself was really nice due to the corn and leek, but the chicken lacked flavor. I'm guessing that's because A) it was chicken breast which is pretty lean, and B) I accidentally used vegetarian chicken-LIKE gourmet chicken stock instead of the real deal. (Hey I had it in the pantry, and figured the other flavors could carry off the soup. They did, but the chicken flavor was just a bit lacking.) I would make again but probably with a bbq-ed chicken instead.
Serves 4-5 I'd say.
50g butter
2 leeks, washed and sliced
1 liter good-quality chicken stock
Kernels of 3 fresh corn cobs
2 chicken breast fillets (500g total), left whole
salt & black pepper
Handful fried shallots (in a jar, or fry yourself before the rest of the recipe), to garnish
1 red chili, seeded and sliced, to garnish
fresh coriander to garnish
crusty bread, to serve
1. Melt the butter in saucepan, add leeks and cook for about 3 mins until softened. (If you look in your pan and think "damn that's a lot of leek," you're on the right track, they will soften right down.) 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 pan 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, chili and coriander. Serve with crusty bread.
Comments
http://homesicktexan.blogspot.com/
She's got some great Tex-Mex recipes and if you are like me, you MISS Tex-Mex something awful.