It’s a cold, wet miserable winter day in the Adelaide Hills. Nothing for it but to make chicken soup or to be truthful Vegetable Soup with fried chicken added after I took The Vegetarians share out. I had a craving for sweet corn soup with lots of vegetables. Cooks perogative decreed that is what I made.
Chicken Soup
Ingredients
Olive oil
500 grams chicken
mince (optional)
1 small
onion
2 sticks
celery
2 small
carrots
1 10 cm
piece of broccoli stalk
1 5 cm piece
of cauliflower stalk
1 cup
pumpkin
1 teaspoon
garam masala (or curry powder)
¼ cup
finely chopped parsley stalks
2
tablespoons finely chopped coriander stalks
1 teaspoon
crushed ginger
1 litre of
cold water
2 x 410
grams can of creamed corn
1 410 can of
corn kernals
1 large
clove of garlic (about 1 teaspoon)
1 tablespoon
vegetable or chicken stock powder
1 tablespoon
chopped basil
2
tablespoons lemon juice
2
tablespoons light soy sauce
2
tablespoons parsley leaf
2
tablespoons coriander leaf
2
tablespoons green spring onions
Method
1.
Chop the vegetables into 1 cm pieces.
2.
Heat the olive oil in a large saucepan and fry
the mince until golden (if you are using the mince). Remove the mince and leave
as much of the oil in the pot as possible.
3.
Add the onions and fry until golden then add the
chicken, the rest of the vegetables, garam masala, parsley and coriander
stalks, ginger and garlic. Reduce the heat.
4.
With the lid on, sweat
until the vegetables are soft. Stir regularly.
5.
Add the water, stock powder, basil, lemon juice
and soy sauce. Gently bring it back to a boil, reduce the heat and simmer for 5 minutes. Taste and adjust the seasoning with
salt and white pepper. Simmer for another ten minutes.
6.
If the soup is still a bit chunky mash roughly
with a potato masher.
7.
Finely chop the parsley, coriander and green
part of the spring onion and stir through the soup just before serving.
8.
If serving to someone with a cold I think toast
soldiers are the rule otherwise accompaniments are up to the cook.
9.
Dumplings are nice with any soup. Mix ¾ cup of
self raising flour, 1 tablespoon oil, pinch of salt and ½ cup of milk. Drop teaspoonful
pieces into the simmering soup. Cover and simmer for 10 minutes.
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