Wednesday 17 June 2015

Sweet Corn and Chicken Soup

Lets have some hot Soup!!!!!!!
Ingredients

Chicken Stock: 3 Cups
Sweet Corn: 250gms
Cooked chicken: 250gms
Egg: 1
Soya Sauce: 1/2 Tea Spoon
Corn flour: 1 Table Spoon
Pepper Powder: 1/2 Tea Spoon
Spring onion
Salt
For making Stock
Chicken: 250gms
Onion: 1
Garlic: 4 - 5 Cloves
Bay leaf: 2
Cloves: 2- 3
Pepper Corns: 10
Celery: 1 stick
Water: 4 Cups
Salt

Cooking time: 45 minutes
Method

First lets make chicken stock
To a deep bottom vessel add all the ingredients mentioned under to make stock and combine well and let it boil
Once it boils you can see white foam on top.  Remove it and reduce the flame and allow the stock to boil for another 20 to 30 minutes
Mix corn flour in little water and keep aside
Beat the egg well and keep aside
Strain the stock and keep it back on stove
Take the garlic and mash it well and add it to the stock
Take the chicken pieces and remove all the bones and chop it to bite size pieces
Once the stock boils add sweet corn kernels and let it boil for 5 to 6 minutes
Now add the cooked chicken.  (Before adding chicken if you wish to you can take out some of the corn kernels and grind it to a paste and add it to the soup)
Reduce the flame and add corn flour mix to it
Add the beaten egg through a strainer (Its important to add it through a strainer, else it will become chunky)
Add soya sauce and let it boil for another 2 or 3 minutes
Add pepper powder and check the salt, if required add more. (Remember you have added salt while making stock)
Add chopped spring onion and serve hot
Note:
Adjust the spice levels accordingly.  I have used white pepper powder.  But its not mandatory.  You can use normal pepper powder
This is not a thick soup, the consistency is medium.  If you need a thick soup increase the amount of corn flour.  
You can make vegetable soup the same way by adding carrots, beans etc instead of chicken 
If you want to make more stock and store it for future use, after preparing the stock, strain it and let it cool completely and pour in the ice tray and let it freeze. Once it freezes can remove from ice tray and store in zip lock covers  in freezer.  
I use chicken breast piece to make the stock and use the same chicken to make the soup.  But you can use any piece as per the availability

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