Wednesday, August 3, 2011
Roasted Corn, Chicken and Coriander Soup
Summer's too hot for soups?
Hmpfh. I don't think so.
But I do prefer clear soup instead of the rich and creamy ones for summer.
This one started with a minimalist quick chicken broth, to which I added roasted corn, coriander and some citrus juice at the last minute.
- 1 chicken, broken down to quarters, excess fat removed
- 1 clove of garlic, crushed
- 3 cloves of shallot, thinly sliced
- a big bunch of fresh coriander, chopped
- 4 ears of corn (or you can used canned corn kernels)
- 1 lemon
- cooking oil, butter, salt, pepper, sugar, nutmeg, water (or chicken stock if you want it more intense)
In a stock pot, saute chicken, garlic and shallot in a bit of oil and butter until fragrant. Add hot water (or chicken stock), bring to boil and simmer for 10 minutes to make the chicken stock soup base. While the chicken soup is simmering, slather corn with some butter and grill until golden brown. Remove corn kernels, season with salt and pepper, then set aside. Check on the chicken soup base, season with salt, pepper, sugar, and nutmeg. Turn off heat, add chopped coriander, squeeze some lemon juice, add roasted corn kernels and serve. You can add a bit of fresh chopped chillies if you want more heat.
I love mine with buttered toasts or sandwiches and a big glass of iced tea.