Sweet Corn and Chicken Soup
Frying Pan, Saucepan, Spatula
1/2 chicken breast [skinless] (vegetarian option: 6 small button mushrooms)
1/2 can creamed corn [200 ml]
3 spring onions
1 small stick celery
1 small carrot or 1/2 large
1/2 cup water
2 cups vegetable stock
1 slice wholemeal whole grain bread
20 g butter
2 tbsp grated cheddar or parmesan cheese
1. For croutons, cut the bread into small dice, heat a splash of oil and the butter in a frying pan. Add the bread and the cheese and fry until crispy and golden, and keep aside
2. Finely chop the carrot, and celery, finely slice the spring onions add the white parts of the spring onions to a saucepan along with the chopped carrot and celery. [reserve the sliced green ends of the spring onion] Add a splash of olive oil and cook for a minute, then add 1/2 cup water and cook for 2 minutes.
3. Finely slice the chicken or mushrooms. Add the stock to the pan, then the creamed corn and the chicken or mushrooms. Bring to the boil, reduce heat and simmer for 2 minutes. Pour into a bowl, sprinkle over with the sliced green ends of the spring onions and the cheesy croutons.