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- Corn Soup
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- Ingredients:
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For the Chicken Stock:
1 chicken or boiling poultry, skinned and trimmed of visible fat
1 onion
1 carrot
1 celery stick
For the Corn Soup:
- 9 oz (250 grams) canned sweet corn, drained
5 oz (150 grams) zucchini, coarsely chopped
5 oz (150 grams) mushrooms, sliced
16 zucchini flowers, cut into strips
- 1 onion, thinly sliced
1 and 1/2 oz (40 grams) butter
1/2 chili, seeded and finely chopped
Salt
Directions:
Prepare the Chicken Stock:
Place the chicken and vegetables in a large saucepan and add a pinch of salt and water to cover.
Bring to a boil over a medium-high heat, then lower the heat and simmer for at least 2 hours, occasionally removing any unwanted residue that may rise to the surface.
Strain through a wire mesh strainer into a bowl, leave to cool, and then chill in the refrigerator.
When the fat has solidified on the surface, remove and throw it away.
Chicken stock may be served as a broth with gnocchi or julienne vegetables. Serves 4 to 6.
Prepare the Corn Soup:
Bring the chicken stock to a boil.
Melt the butter in another pan, add the onion and cook over a low heat, stirring occasionally, for about 5 minutes until translucent.
Add the sweet corn and zucchini and cook for 2 minutes.
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- Add the mushrooms and zucchini flowers and cook for a few minutes more.
Pour in the hot stock and simmer for about 20 minutes.
Season lightly with salt, ladle into a soup bowl, add the chilli and serve. Serves 4.
That's it!
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