Very Different Corn Soup
From mystic_river1 14 years ago
- 20 minutes to make
- Serves 4
I think you will love this Minestrone Corn Soup. It is comforting, filling and really great for brunch or before supper as an appetizer to a light meal or a sandwich. Goes with everything....from Oregano From Italy Great when the zucchini begin to flower.
Ingredients
- 2 hours for broth: shopping list
- Ingredients: shopping list
- For the Chicken Stock: shopping list
- 1 chicken or boiling fowl, skinned and trimmed of visible fat shopping list
- 1 onion shopping list
- 1 carrot shopping list
- 1 celery stick shopping list
- salt shopping list
- For the corn Soup: shopping list
- 1 and 1/2 oz (40 grams) butter shopping list
- 1 onion, thinly sliced shopping list
- 9 oz (250 grams) canned sweet corn, drained shopping list
- 5 oz (150 grams) zucchini, coarsely chopped shopping list
- 5 oz (150 grams) mushrooms, sliced shopping list
- 16 zucchini flowers, cut into strips shopping list
- 1/2 fresh chili, seeded and finely chopped shopping list
- salt shopping list
How to make it
- Directions:
- Prepare the Chicken Stock:
- Note: It is best to use a boiling fowl or capon, if you can find one, as it produces a more delicate flavor than a chicken and is less likely to be intensively raised.
- Place the bird and vegetables in a large saucepan and add a pinch of salt and water to cover.
- Bring to the boil over a medium-high heat, then lower the heat and simmer for at least 2 hours, occasionally skimming off any unwanted residue that rises to the surface.
- Strain through a wire mesh strainer into a bowl, leave to cool, then chill in the refrigerator.
- When the fat has solidified on the surface, remove and discard it.
- Chicken stock may be served as a broth with gnocchi or julienne vegetables. Serves 4 to 6.
- Prepare the Corn Soup:
- Bring the stock to the boil.
- Melt the butter in another pan, add the onion and cook over a low heat, stirring occasionally, for 5 minutes until translucent.
- Add the sweet corn and zucchini, cook for 2 minutes, then 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 tureen, add the chilli and serve.
The Rating
Reviewed by 6 people-
Very nice.
Hi 5.
ED
spinach1948
in Dorchester-Boston loved it
-
And when do we eat wow! luv this thanks high5
momo_55grandma
in Mountianview loved it
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