Thursday, July 1, 2010

Chicken and sweetcorn soup : Wk27/4

Serves 4 : Very easy : slow (but well worth the wait)
2 skinless chicken thighs

2 carrots, chopped
2 leeks, sliced
2 stalks celery, sliced
½ large aubergine (optional)
Kernels from 2 sweet corns
70gm pearl barley
1 Tblsp chicken stock powder
1 ½ litres water

Place everything in a large saucepan.
Bring to the boil, then simmer for one hour.

Fish out the chicken thighs and strip the meat off the bones.
Discard the bones and put the meat back in the pot.

Blitz, with a hand blender, 4 or 5 times, depending how smooth you want the soup to be.

Serve with a swirl of soy sauce.

There is something about chicken soup that makes you feel better – even if you don’t have the flu! This one is a really hearty meal.

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