Chicken Sweetcorn Soup and homemade croutons - ideal for winter months

-
chicken soup
croutons

This delicious, silky smooth chicken-sweetcorn soup, served with homemade croutons on the side, is a real winter warmer!

Serve this soup as a starter in the cold winter months or serve to someone who is just recovering from a nasty cold.  Kids too will love the soft bite of sweetcorn and the crunchiness of the buttered croutons floating on the soup.

I fried the croutons with a little butter on the pan, instead of making them in the oven, which I found much easier and less time-consuming too.  To my delight I found them beautifully buttery and crunchy, just the perfect crusty accompaniment for the soup!

You need the following ingredients to make this soup:

Chicken breast/pieces without bones100 g
Corn flour1 tbsp
Warm water2 cups
Sweetcorn1/4 cup
Vinegar1/4 tsp
Salt and pepper to taste 
Eggs 1
Onion 1
Garlic 3 cloves
Spring onion chopped1 tbsp
Soy sauce1/2 tbsp
Olive oil or any cooking oil1 tbsp

Let’s make :

  • Heat oil in a heavy bottom pan
  • Drop chopped onions and garlic and saute a little.  Do not brow
  • Add the chicken pieces cut into strips and stir fry for 2 mins
  • Add salt and pepper
  • Pour  1 & 1/2 cups of warm water, cover and boil for 10 mins
  • Next, pour the chicken broth through a sieve
  • Separate the chicken pieces and tear them to thin strips
  • Pour the chicken broth again to the pan and let it simmer
  • Drop sweetcorn and spring onions and give a good stir
  • Beat the egg and slowly pour into the pan while stiring vigorously with a fork
  • Add vinegar and Soy sauce
  • Mix cornflour with 2tbsp of warm water and add into the pan and keep stirring
  • Adjust the taste.   Add a bit more water if the soup is too thick
  • Mix everything and simmer under low flame for 3 – 5 mins while stirring continuously
  • Serve piping hot in an elegant soup bowl with homemade croutons on the side

Homemade croutons 

croutons
  • Spread butter on both sides of three bread slices
  • Cut them into cubes
  • Drop a blob of butter into a non stick pan
  • Drop the bread cubes and pan fry both sides until golden and crusty
  • Delicious !

Comments

Post a Comment

Popular Posts

Best Black Forest Cake - Easy Recipe With Cocktail Cherries

-
Image
Ingredients: FOR THE SPONGE CAKE Self-raising flour or plain flour 315g Sugar 250g Corn flour 1 1/2 tbsp Baking powder 2 tsp 2 1/2 tsp if plain flour is used Bicarbonate of soda powder 1 tsp Cocoa powder 1/4 cup or 30g Salt 1/4 tsp Eggs 6 Vegetable oil 1/2 cup Nescafe 2 tbsp Hot water 1/2 cup Lemon juice 1 tsp FOR THE FROSTING Heavy cream/Double cream/ Whipped cream 2 cups or 300ml Icing sugar 1 cup or 150ml Dried milk powder 1 tbsp Vanilla essence 1tsp FOR THE SUGAR SYRUP Water 10 tbsp Sugar 10 tbsp FOR DECORATION Morello cherry 1 bottle Dark chocolates 1 bar It was indeed a dream come true; the thrilling experience I had while admiring my gorgeous Black Forest Cake was beyond description. This felt like quite a daunting task, some months before. However, after a few days of dreaming about making this beauty, I later realised, that it is just a matter of making two simple chocolate sponge cakes, soaking them with sugar and cherry syrup, cover with whipped cream frosting, and pat with ...
Read more

Easy Caramel Pudding with condensed milk - Yummy!

-
Image
Welcome to take a tentative spoonful of this gorgeous pudding and I bet, you won’t be able to stop yourself eating a whole big bowl of it! You can merrily dig your spoon through the soft, cushiony middle of this pudding and scoop up a big piece of it with treacle dripping down! A merry sight to anyone with a sweet tooth indeed! This oven-baked version is a real bliss on a busy day when you’re cooking 4 dishes at the same time for a party or fixing an elaborate meal.  Just stick the pudding into the oven, set the timer, and forget about it.  While you are attending to numerous other stuff, the oven will bake it to perfection! My advice is that you must curb your temptation to demolish the whole dish with the biggest spoon, you must muster all your courage and leave the baked pudding in the fridge for at least up to 4-5 hrs. After a long, undisturbed chill will give such a beautiful texture and taste to it. So, let’s make it: You will need these few ingredient...
Read more

Exotic Tomato pickle - inspired by Nepalese cuisine

-
Image
This is indeed a seasonal delight! At the start of the Spring season when the cherry tomatoes are in abundance, is the best time to make this pickle! The speciality of this pickle is that it has no vinegar or a great volume of unhealthy oils.   It’s just natural and simple as it can be!  I am sure that you will love looking at your home-made tomato pickle jar as it sits prettily on your window sill, bathing in the warm glow of Spring sunshine! Once, the pickle is made, you must place the jar under sunlight for a couple of days. This will allow the tomatoes to wilt naturally and ferment with the juices and mustard oil. You need only a few ingredients as follows; Ripped juicy cherry tomatoes 8 Peeled garlic cloves 5 Green chilies slit in the middle 4 Chili powder 1/2 tsp Mustard powder 1/2 tsp Salt 1/4 tsp Turmeric 1/4 tsp Let’s make it: First, prepare the glass jar by washing it thoroughly and wipe until dry. Hold a little above from the stove fla...
Read more