Brian Lane's Chicken and Sweetcorn Soup
Brian Lane is Executive Chef of Hallmark Care Homes and heads up their Chef Academy. Not forgetting he is also one of our Kitchen Heroes.
Autumn
Winter
Ingredients
Brian Lane's Chicken and Sweetcorn Soup
−
+
£3.11
Method:
Chicken thigh, skinless & boneless
/g
500.0 g
0%
Water
/l
1.0 l
0%
KNORR Professional Chicken Jelly Bouillon 800g
/g
50.0 g
0%
Olive oil
/ml
50.0 ml
0%
Cumin seeds
/g
3.0 g
0%
Celery
/g
120.0 g
0%
Onions
/g
200.0 g
0%
Leeks
/g
100.0 g
0%
Bay leaf
/x
1.0 x
0%
Sweet corn, canned in water
/g
200.0 g
0%
Whole milk
/ml
500.0 ml
0%
KNORR Professional Mixed Herbs Puree 750g
/g
10.0 g
0%
KNORR Professional Garlic Puree 750g
/g
10.0 g
0%
Salt
/g
1.0 g
0%
Ground black pepper
/g
1.0 g
0%
/
Method:
-
Chicken thigh, skinless & boneless 500.0 g
-
Water 1.0 l
-
Olive oil 50.0 ml
-
Cumin seeds 3.0 g
-
Celery 120.0 g
-
Onions 200.0 g
-
Leeks 100.0 g
-
Bay leaf 1.0 x
-
Sweet corn, canned in water 200.0 g
-
Whole milk 500.0 ml
-
KNORR Professional Mixed Herbs Puree 750g 10.0 g
-
Salt 1.0 g
-
Ground black pepper 1.0 g
Preparation
-
Method:
- Preheat an oven to 200c.
- Line a baking tray with greaseproof paper then place on the chicken thighs, 10g olive oil, seasoning and rub together.
- Add 50mls of water then roast for 25 minutes or until cooked throughout.
- Remove the meat from the bone. Then finely slice reserving 160g for garnishing.
- In a pan add the olive oiland butter then add in the cumin and bay leaf along with the onion, celery and leeks then sweat for 5-6 minutes until the vegetables have softened.
- Then add the sweetcorn, chicken, milk and water.
- Then stir in the KNORR Professional Chicken Jelly Bouillon.
- Bring to the boil then simmer for 20 minutes.
- Remove from the heat and blend until smooth then season and stir through the KNORR Professional Garlic & Mixed Herb puree.
- Serve with the diced chicken meat and sweetcorn.
