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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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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 |
ingredients |
for the chicken stock |
1 chicken or boiling fowl, skinned and trimmed of visible fat |
1 onion |
1 carrot |
1 celery stick |
salt |
for the corn soup |
1 and 1/2 oz (40 grams) butter |
1 onion, thinly sliced |
9 oz (250 grams) canned sweet corn, drained |
5 oz (150 grams) zucchini, coarsely chopped |
5 oz (150 grams) mushrooms, sliced |
16 zucchini flowers, cut into strips |
1/2 fresh chili, seeded and finely chopped |
salt |
Directions:
1. Directions:
2. Prepare the Chicken Stock:
3. 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.
4. Place the bird and vegetables in a large saucepan and add a pinch of salt and water to cover.
5. 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.
6. Strain through a wire mesh strainer into a bowl, leave to cool, then chill in the refrigerator.
7. When the fat has solidified on the surface, remove and discard it.
8. Chicken stock may be served as a broth with gnocchi or julienne vegetables. Serves 4 to 6.
9. Prepare the Corn Soup:
10. Bring the stock to the boil.
11. Melt the butter in another pan, add the onion and cook over a low heat, stirring occasionally, for 5 minutes until translucent.
12. Add the sweet corn and zucchini, cook for 2 minutes, then add the mushrooms and zucchini flowers and cook for a few minutes more.
13. Pour in the hot stock and simmer for about 20 minutes.
14. Season lightly with salt, ladle into a soup tureen, add the chilli and serve.
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