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| karenbarnaby.com / Chilled Corn & Chicken Soup with Tomato & Cilantro | ||
A lovely, hot-weather main course, served with corn
chips.
Serves 4
1 lb.
boneless, skinless chicken breasts
454 g
7 cups
chicken stock
1.7 l
4
leeks, white part only, cleaned and finely sliced
4
1/2 lb.
large, new red potatoes, peeled and cut into 1/2-inch (1.2 cm) pieces
227 g
4 cups
fresh or frozen corn kernels
950 ml
1 tsp.
whole cumin seeds
5 ml
1/4 tsp.
cayenne pepper
1.2 ml
salt and pepper to taste
1
medium-sized ripe tomato, diced into 1/4-inch (.6-cm) dice
1
1
avocado, peeled, pitted and cut into 1/4-inch (.6-cm) dice
1
1 Tbsp.
coarsely chopped cilantro
15 ml
2 tsp.
lime juice
10 ml
salt and pepper to taste
1/2 cup
yogurt
120 ml
Place the chicken in a single layer in a wide pot or
frying pan. Cover with chicken stock by 1-inch (2.5-cm). Bring to a simmer
and cook for 10 minutes. Remove from the heat and let stand, covered,
until cool. Remove the chicken from the stock. Cover and refrigerate.
Reserve the stock.
In a large pot, combine the remaining chicken stock, reserved stock, leeks,
potatoes, corn, cumin, cayenne and salt and pepper. Bring to a boil and
simmer for 15-20 minutes, until the potatoes are very tender. In a blender
or food processor, purée two-thirds of the soup in batches until smooth.
For a very smooth-textured soup, you may strain the purée through a sieve.
Press on the solids to extract all the liquid then discard the solids.
Place the purée in a large bowl and add the remaining soup. Taste and
correct the seasoning. Refrigerate the soup until cold or for up to one
day.
Shred the cooked chicken breast. Combine the tomato, avocado, cilantro
and limejuice. Season with salt and pepper.
Whisk the yogurt into the chilled soup. If the soup seems too thick, thin
it out with cold water. Taste and adjust the seasoning. Ladle the soup
into bowls and top with the tomato mixture and the chicken.
From Screamingly Good Food, © 1997 Karen Barnaby, Whitecap Books