New Update
| Main ingredients | Chicken bones, Boneless chicken breast, Leeks, Celery, Carrot, Bay leaf, Black peppercorns, Sweetcorn kernels, Fresh cream, Olive oil, Butter, Fresh thyme, Button mushrooms |
| Cuisine | Fusion |
| Course | Soups |
| Prep time | 25-30 minutes |
| Cook time | 55-60 minutes |
| Serve | 4 |
| Taste | Savoury |
| Level of cooking | Easy |
| Others | Non vegetaran |
Ingredients
- Vegetable stock
- 750 grams chicken bones, washed and cleaned
- 1 small onion, quartered
- 2 inch leeks, diagonally sliced
- 2 inch celery, halved
- 1 small carrot, peeled, vertically halved and sliced
- 1 bay leaf
- 12-15 black peppercorns
- Soup
- 1 boneless chicken breast, cut into thin strips
- ¾ cup sweetcorn kernels
- ¼ cup fresh cream + for garnish
- 1½ tablespoons olive oil
- 1½ tablespoons butter
- 1½ tablespoons finely chopped garlic
- 2 tablespoons finely chopped celery
- 1 medium onion, thinly sliced
- 3-4 fresh thyme sprigs
- Crushed black peppercorns to taste
- Salt to taste
- ½ tablespoon refined flour (maida)
- 3-4 button mushrooms, sliced
- Toasted brun pav slices to serve
Method
- 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 mix well. Place the pan on heat and cook till it comes to a boil. Collect the scum that is formed on the top and discard it.
- Reduce the heat to medium and continue to cook for 25-30 minutes. Discard the scum occasionally. Do not mix the stock.
- Strain the stock into another deep pan.
- Heat olive oil and butter in yet another deep non-stick pan, add garlic, mix and saute till golden brown.
- Add celery and onion, mix well and saute till translucent.
- Pluck the leaves from thyme sprigs and add to the pan. Mix and saute for 1 minute.
- Add sweetcorn kernels, mix and saute for 1 minute. Add crushed black peppercorns and salt, mix well and saute till onion turns golden.
- Add refined flour, mix well and saute for 1-2 minutes.
- Add the strained stock and mix well. Blend the mixture to a coarse mixture with an electric blender. Cook till the mixture comes to a boil.
- Add chicken strips and mushrooms and mix well. Add salt and crushed black peppercorns, mix well and cook for 3-4 minutes or till chicken gets done.
- Add fresh cream and mix well. Switch the heat off.
- 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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