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Leeks
Chicken and corn country style soup
Author:
Les Cultures de chez nous
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Preparation
20
Baking
35
Portions
14
Freezing
No
Calories
Sodium
Protein
Fiber
Cholesterol
Fat
Sugar
Carbohydrate
Iron
Calcium
Ingredients
Preparation
Ingredients
Soup :
875 ml (3½ cups) of chicken broth
875 ml (3½ cups) of water
4 boneless and peeled chicken breasts or 8 boneless and peeled chicken thighs
2,5 ml (1/2 teaspoon) of pepper
1 package of 250 gr (3 cups) of Les Cultures de chez nous sliced leeks
2 celery stems chopped into pieces
2 large carrots chopped into pieces
1 green pepper chopped into pieces
260 gr (2 cups) of frozen corn
Salsa :
4 roughly chopped garlic cloves
4 roughly chopped green onions
125 ml (1/2 cup) of roughly chopped fresh coriander
2 dried and roughly chopped french shallots
20 ml (4 teaspoons) of red wine vinegar
2,5 ml (1/2 teaspoon) of salt
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Chicken and corn country style soup
From
Oct 08
to
Jan 01
Preparation
Soup :
In a large casserole, mix broth, water, chicken and pepper. Bring to a boil at high heat then reduce at medium-low heat. Cover and simmer , while stirring occasionally, for 20 minutes or until chicken is well cooked. Then set chicken in a bowl.
Add sliced leeks, celery, carrots, pepper and corn to the broth. Bring to a boil at high heat. Then reduce heat and simmer uncovered for 15 to 20 minutes or until carrots tenders.
Salsa :
With a blender, mix garlic, green onions, coriander and french shallots. Add vinegar, salt and blend until obtaining the texture of a salsa.
Slice chicken into large chunks. Add to the soup. Divide into bowls. Garnish each portions with a spoonful of salsa and stir one last time before serving.
Chef's notes
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