Chicken and sweet corn soup recipe by Matt Moran

• porcje: 4 servings
• czas aktywny: 20 minutes
• całkowity czas: 2 hours 20 minutes

Składniki

1 ⅕ whole chicken

4 corn cobs, kernels cut off, cores reserved (for stock)

1 fennel bulb, chopped

1 carrot, chopped

1 leek (white part only), chopped

1 onion, chopped

2 garlic cloves, chopped

1/2 bunch thyme

1 bunch asparagus, cut into 1cm pieces

1 bunch flat-leaf parsley, finely chopped

1 tbs soy sauce

Micro parsley leaves, to serve

Wskazówki

Step 1

Use sharp kitchen scissors or poultry shears to halve the chicken down the backbone and breastbone.

Step 2

Place corn cores in a large saucepan with chicken, fennel, carrot, leek, onion, garlic and thyme. Add cold water to just cover chicken, then place over medium heat.

Step 3

Bring to a simmer, then reduce heat to low and cook for 1 1/2 hours or until chicken is cooked through and flavours are infused. Remove from heat and cool slightly, then strain through a fine sieve, reserving chicken and discarding vegetables.

Step 4

Return broth to pan. Remove chicken skin and shred meat, then return to the broth with corn kernels and asparagus. Place over medium heat and bring to a simmer to warm through.

Step 5

Stir through chopped parsley and soy sauce, and serve warm with micro parsley.