Mexican Cuisine
Ingredients:
- 2 chicken breast fillets, left whole
- 4 pieces corn cobs, with corn removed
- 2 leeks, washed and sliced
- 1 L chicken stock
- 50 g butter
- 1 tsp salt
- ½ tsp black pepper
Directions:
- Melt butter in saucepan, add leeks and cook for about 3 minutes until
softened.
- Add stock and bring to boil.
- Add corn and chicken to pan and cook over gentle heat for about 10
minutes, poaching chicken until cooked through.
- Remove chicken from pan and set aside on plate.
- Blend soup, leaving some chunky pieces for texture if you like.
- Return soup to pan.
- Shred chicken with your fingers and return to pan.
- Season with salt and pepper.
- Ladle soup into bowls and garnish with fried shallots,
chilli and coriander.
- Serve with crusty bread.