Fry one roughly chopped onion in a little olive oil in a large heavy based saucepan - big enough to hold your whole soup.
When transparent add a head of cauliflower cut into florets and enough chicken stock to just cover.
Boil until tender.
Drain cauliflower/onion mix and reserve the chicken stock.
Bung cauliflower/onion in food processor and blitz til smooth - add a bit of chicken stock if it is too thick.
Back in your original saucepan, out about a tablespoon of butter/or marg and the same amount of flour. Make a roux. When it looks like buttery breadcrumbs, slowly add the reserved chicken stock back to the roux, stirring (I actually use a whisk) to get rid of any lumps. Add back the cauliflower puree and add a tin of light evaporated milk, or plain milk, or half milk-half cream if you want to be really decadent. Check the seasoning. I sometimes add curry powder, or nutmeg, or paprika, or even some freshly grated parmesan at this stage to jazz it up. Parsley also goes well. You can also add walnuts (at the boiling cauli stage) and blue cheese (at the final stage if you aren't pregnant of course!).
I use this method to make cream of any thing soup. It hasn't failed yet.
if you want a quick and easy recipe:
dice chicken really small and boil in a pot of water until cooked (only a few minutes)
get rid of the water, add the chicken to a pot of creamed corn. I used 2 cans of corn, and 2 cans of water. add salt and pepper and simmer for 5 minutes.
if you want to add egg whites you can- just stir them in. I like to add spring onions at the end too
P.S If you want you can just simmer the corn and chicken together...but i get worried that i cant tell the colour of the chicken to see if its cooked properly or not iykwim?
i make chicken and sweet corn soup.
I just make up 1 packet of chicken noodle soup according to inst, like, i think it is 4 cups of water, then when it is sorta done, i add a big can of creamed corn, and then, whisk up a couple of eggs, but, so the yellow and white are just combined, and still gluggy, and add that to the soup at the last minute. I like the egg to be abit lumpy in the soup, so i dont stir it that much as i add the egg. If i stir it heaps, the egg goes more like long strings.
If you do make it, always been told not to reheat any longer then 1 day old.
Only use the homebrand packet of chicken noodle soup, and it works fine. Cheap easy meal.
Just had to share this one with you, it is so easy and SO delicious! Great for freezing for lunches, snacks etc..
Ingredients:
6-8 Cups Chicken Stock ( I used Massel cubes)
1 Large Chicken Breast (Raw)
400g Tin of Creamed Corn
400g Tin of Corn Kernells
1 Tablespoon of Cornflour
2 Tablespoons of Light Soy Sauce
2 Eggs (Beaten)
Shallots to garnish
method:
Bring 6-8 cups of chicken stock to the boil.
Add 1 Large Chicken Breast fillet, turn heat off and cover pan with lid for 15 mins. Remove Chicken breast and allow to cool, then shred.
Add Tin of Creamed Corn and Corn Kernells to stock and bring to boil over medium heat.
In a small bowl, combine Cornflour and Light Soy Sauce, stir to make a paste. Stir paste into soup to thicken.
Add shredded chicken to soup.
Slowly pour 2 eggs (beaten) in a steady tream into soup, stirring constantly.
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