Читать книгу Home Cooking - Rachel Allen - Страница 78

Ideal for a light lunch, this is a quick and easy meal in a bowl — something the whole family will enjoy. Use leftover chicken or even the leftover Christmas turkey, adding it to the soup later in the method, as described below.

25g (1oz) butter

200g (7oz) skinless, boneless chicken breast, cut into 2cm (¾in) cubes

1 large onion, peeled and finely chopped

3–4 large cloves of garlic, peeled and finely chopped

600ml (1 pint) chicken stock (see page 326)

125ml (4½fl oz) milk

125ml (4½fl oz) single or regular cream

1 × 340g tin of sweetcorn, drained

Salt and freshly ground black pepper

2 tbsp roughly chopped parsley

1 spring onion, trimmed and finely chopped

Squeeze of lemon juice

1 Melt the butter in a large saucepan on a medium heat and add the chicken, onion and garlic. Cook gently for 8–10 minutes, stirring occasionally, until the chicken and onion start turning light golden around the edges. If you are using pre-cooked chicken, just cook the onion and garlic and then add the meat.

2 Place the stock, milk, cream and sweetcorn in a blender, season with salt and pepper and whiz for a few seconds to a rough purée. Alternatively, place in a large bowl and blitz with a hand-held blender. Pour the purée over the cooked chicken and onion mixture and bring slowly to the boil. Reduce the heat and simmer for 4–5 minutes.

3 Stir in the parsley and spring onion and squeeze in a little lemon juice to taste. Check the seasoning, adjusting if necessary, and serve the soup immediately.