I Love Soup by Beverly Leblanc

Author:Beverly Leblanc
Language: eng
Format: epub
Tags: I ♥ Soup
ISBN: 9781848997646
Publisher: Watkins Media Ltd
Published: 2016-07-29T16:00:00+00:00

COLOMBIAN CHICKEN & CORN SOUP

PREPARATION TIME 15 minutes, plus making the stock

COOKING TIME 40 minutes

1½ tbsp sunflower oil

1 large onion, finely chopped

2 tsp dried oregano

500g/1lb 2oz skinless chicken thighs

1.25l/44fl oz/5½ cups Chicken Stock (see page 12) or ready-made stock

1 floury/russet potato, peeled and grated

1 waxy potato, peeled and diced

3 sweetcorn/corn cobs, husked and each cut into 2 or 3 pieces

salt and freshly ground black pepper

TO SERVE

2 avocados

1 tbsp lemon juice

chopped coriander/cilantro leaves

3 tbsp capers, rinsed

double/heavy cream

Heat the oil in a saucepan over a medium heat. Add the onion and fry, stirring, for 3–5 minutes until softened. Stir in the oregano, chicken, stock and grated potato and season with salt and pepper. Cover and bring to the boil, then reduce the heat and simmer for 10–15 minutes until the chicken is cooked through. Remove the chicken from the pan and set aside until cool enough to handle.

Add the diced potato and sweetcorn/corn to the pan, cover and return to the boil. Reduce the heat and simmer for 10–12 minutes until the vegetables are tender.

Meanwhile, peel, pit and chop the avocados and toss with the lemon juice, then set aside. Remove the chicken from the bones and cut it into bite-size pieces, return it to the soup and heat through. Adjust the salt and pepper, if necessary. Divide the sweetcorn/corn pieces into bowls and ladle the soup over them. Serve sprinkled with coriander/ cilantro and with the avocado, capers and cream on the side.

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