A flavourful chicken broth combined with corn and chicken strips with cream is sheer convenience in a bowl!

CREAMY CHICKEN AND CORN SOUP

Ingredients

750 grams chicken bones, washed and cleaned up
1 boneless chicken breast, cut into thin strips
3/4 cup sweet corn kernels
1 little onion, quartered
2 inch leeks, diagonally sliced
2 inch celery, cut in half
1 little carrot, peeled, vertically cut in half and sliced
1 bay leaf
12-15 black peppercorns
1 1/2 tablespoons olive oil
1 1/2 tbsps butter
1 1/2 tablespoons finely sliced garlic
2 tbsps carefully chopped celery
1 medium onion, thinly sliced
3-4 fresh thyme sprigs
Squashed black peppercorns to taste
Salt to taste
1/2 tbsp refined flour (maida).
3-4 button mushrooms, sliced.
1/4 cup fresh cream + for garnish.
Toasted brun pav pieces to serve.

Method.

1. Put the chicken bones in a deep non-stick pan. Add onion, leeks, celery, carrot, bay leaf, black peppercorns, and 5-6 cups water and blend well. Location the pan on heat and cook till it comes to a boil. Gather the scum that is formed on the leading and discard it.
2. Reduce the heat to medium and continue to cook for 25-30 minutes. Dispose of the scum sometimes. Do not mix the stock.
3. Strain the stock into another deep pan.
4. Heat olive oil and butter in a non-stick pan. Include garlic, mix and cook till golden brown.
5. Add celery, and onion and blend well. Prepare till clear.
6. Pluck the leaves from the thyme sprigs and add into the pan. Mix and prepare for 1 minute.
7. Include sweet corn kernels, mix and cook for 1 minute. Add crushed black peppercorns and salt and mix well. Prepare till golden brown.
8. Add fine-tuned flour and mix well. Cook for 1-2 minutes.
9. Add the ready stock and mix well. Mix to a coarse mix with the assistance of an electric mixer. Prepare till the mix concerns a boil.
10. Add the chicken strips, and mushroom and blend well. Include salt and crushed black peppercorns and mix well. Cook for 3-4 minutes.
11. Include fresh cream and mix well. Change the heat off.
12. Transfer the soup into a serving bowl, drizzle fresh cream and sprinkle crushed black peppercorns. Serve hot with toasted brun pavs.

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