Monday, 7 December 2009

Recipe: Chicken and Sweetcorn Soup

Ingredients -

1 1/2 ltrs of chicken stock (see Recipes)
1 large onion, chopped small
1 red pepper, chopped small
1 small tin (220g) sweetcorn, drained
3/4 cup vermicelli
1 tsp garlic salt
1 tsp red chilli flakes
salt and pepper to season

Method -

In a large saucepan add the chicken stock, onion, pepper, sweetcorn, vermicelli, garlic salt, chilli flakes, salt and pepper.

Bring to the boil and then simmer gently for around 1 hour until the vegetables are tender.

Serve with pieces of bread, drizzled with garlic infused olive oil and toasted on both sides.  Sprinkle some parmesan cheese on the second side as it starts to turn brown and return to the grill to melt.

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