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♪ [Opening Music]
[“Chicken soup with leeks and corn”]
To make this great and invigorating soup, we’ll need …
14-ounce chicken breast.
two 11-ounce cans of corn,
12 ounces of leeks,
one bay leaf,
six black peppercorns,
6-1/2 cups of water and salt and pepper to taste.
Step one is to prepare the chicken.
After washing the breast, with scissors, cut away as much of the fat that you can.
Next, we’ll prepare the leeks.
Once cleaned, cut them in half and then into thin slices.
Heat your water in a pot and add the chicken, bay leaf and the peppercorns.
Bring to a boil.
Once it starts to boil, remove the meat foam that has floated to the top.
Use a skimmer.
Cover the pot, reduce the heat, and let simmer for 20 minutes.
Then remove from the heat and let cool.
Once cooled, remove the chicken and dice into small cubes.
Place into the blender (or food processor) with half the corn.
Using a colander, add some of the cooled liquid.
Blend.
Return blended mixture back to the pot.
Add the remaining chicken stock.
And we’ll heat it until boil.
Now add the thinly sliced leeks.
Cover and let it cook on low heat for 10 minutes, until the leeks are soft.
Add the remaining chicken and the rest of the corn.
Cover again, and let it cook for 5 more minutes.
Add a touch of salt and pepper and serve hot.
And there you have it, great chicken, corn and leek soup.
I hope you try the recipe and that you like it.
And we’ll see on the next video. Bye!
“Ingredients: one 14-ounce chicken breast,
two 11-ounce cans of corn, 12 ounces of leeks,
6-1/2 cups of water, 1 bay leaf,
6 black peppercorns, salt and pepper to taste.”