This basic soup recipe serves four, but consider making a larger batch because you’ll all want seconds.
It’s freezing here at Eaglehawk Neck. Despite the fact that we live by the seaside, it is snowing. As yet it’s not settling but the temperature is dropping steadily. The sea is roaring which is exhilarating, and the wood heater is ablaze so inside baking is a good place to be. You might like to try this chicken soup – it’s quick and delicious. I happened to be experimenting with gluten free pasta so added some of the cooked product, which was most pleasing I have to say.
You can add other vegetables as well – diced carrot, parsnip and celery are particularly nice. Add about 1 ½ cups (in total) with the onion.
If I have a little more time, I add about 250g chicken necks and cook the soup for about 20 minutes longer (add them with the stock). They add extra flavour and nutrition. Just lift them out before serving.
Add the end of cooking time, you can whisk up an egg or two and mix through the soup for extra texture.
2 tablespoons olive oil
2 teaspoons butter
1 onion, diced
1 leek, white part only, diced (optional)
750ml chicken stock (or 3 teaspoons chicken of vegetable stock powder with 750ml water)
400g tin creamed corn
1 cup fresh, frozen or tinned corn kernels
Heat the oil and butter together and sauté the chicken until it changes colour. Add the onion and leek and sauté gently for 2 minutes more. Mix in the stock, creamed corn, corn kernels.
Bring to the boil, then reduce heat and simmer for 5 to 10 minutes.
Serve with fresh crusty bread, or even better in winter, garlic bread.