Corn and Chicken Soup - CD Recipes -
Cooking District Recipes

Corn and Chicken Soup

Photo by yewenyi
Categories: Poultry, Soups, Vegetables
Photo by yewenyi
Step 1
1 cup • Fresh corn kernels • cooked
1/2 cup • Celery • minced
1 cup • Chicken • minced
4 cup • Chicken stock
2 cup • Hot milk
2 whole • Egg yolks • beaten
2 tbsp • Butter
Salt and Pepper to taste
2 cup • Fresh croutons
Cut your favorite bread into cubes, toss with melted butter, salt and pepper and toast in oven at 350 F until crisp.

Cook corn in a sauce pan with enough water to cover until tender.

Force through a coarse sieve. In a pot add corn pulp, celery and chicken to stock, bring to a boil and simmer, covered for 15 minutes.

Slowly stream hot milk into ess yolks whisking constantly. While whisking continously add milk and egg mixture to soup and cook for 2 minutes.

Add butter and season to taste with salt and pepper. When ready to serve add soup to bowls and garnish with croutons.


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