Nothing beats a warming bowl of soup on a cold winter’s day, so why not make the most of some wholesome seasonal produce with a sensational soup.
TAFE NSW Commercial Cookery Teachers, Lee Cecchin and Dennis Hebbard, believe they have just the recipe guaranteed to warm your senses.
“An Asian inspired chicken and sweet corn soup should be in everyone’s winter recipe collection,” Ms Cecchin said. “Not only is it easy to make, it combines some delicious Asian flavours.”
Mr Hebbard added: “It’s a great recipe and showcases some wonderful winter vegies that will really fill you up and fight off those winter bugs. Serve it with some crusty bread, and you’ll have a new family favourite.”
Asian chicken and sweet corn soup
3 cups (750mls) salt-reduced chicken stock
1 cup of water
2 tablespoons Chinese cooking wine or sherry
3cm piece of fresh ginger
1 clove of garlic
2 teaspoons of salt-reduced soy sauce
2 (400g) chicken breast fillets or can substitute 2 cups cooked chicken
420gms can creamed corn
310gms can corn kernels, rinsed, drained
3 green onions (green shallots), sliced thinly
Suitable to freeze without egg. Not suitable to microwave.
TAFE NSW has a huge range of hospitality and commercial cookery courses available now for semester two enrolment. For information visit tafensw.edu.au or phone 131 601.