Jan 6, 2015

Clear sweet corn chicken soup

You may not call what passes for a winter in Bombay, a winter. But that doesn't mean we shouldn't indulge in warm soups. My first attempt at a clear sweet corn chicken soup was much better than anticipated. 

1/3 cup shredded cooked chicken
1/2 cup sweet corn
1/2 onion, chopped fine
1/4 cups celery chopped fine
1 tsp cornflour
1 egg
1 tsp lime juice
1 tbsp butter or olive oil
4 cups chicken stock or water or a mix of the two
Salt and pepper to taste

Method:
Heat the oil/ butter, sauté the onions till transparent. 
Add celery, sweet corn and chicken and sauté fir 2-3 minutes
Add chicken stock/ water and bring to boil. Reduce heat and let it simmer for 15-20 minutes
Meanwhile make a paste of cornflour and keep aside
Also beat egg white with lime juice and keep aside
When cooked, add cornflour ensuring no lumps and simmer for a minute
Gradually pour in the egg white, stirring with a fork to ensure it cooks evenly. 
Add salt and pepper to taste and serve hot. 

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