- For the chicken broth:
- backbone and wingtips from 1 organic chicken
- 4 cups water
- 1 organic onion, chopped
- a few sprigs parsley
- 8 organic sweetcorn cobs
- olive oil
- 2 cloves organic garlic, crushed
- sea salt and freshly ground black pepper
To make the chicken broth: Pour water into a large pot. Add the chicken backbone and wingtips to the water, along with the onion, parsley, peppercorns and a little salt. Simmer for 30 to 40 minutes. Strain, check seasoning and set aside.
To make the soup: Preheat the oven to 200°C. Slice the kernels off the cobs. Mix 250ml (1 cup kernels with a little olive oil and roast for 15 minutes or until the sweetcorn starts to catch and crisp. Season and set aside. Soften the onion in a spoonful of oil, then stir in the garlic and the remaining sweetcorn. Pour in 750ml (3 cups) of the chicken broth and bring to a simmer. Cook, half-covered, for 15 to 20 minutes. Check seasoning. Just before serving, reheat and blend until frothy. Serve immediately, sprinkled with the roasted kernels.
Per serving: 518.5kJ, 3.2g protein, 2.7g fat, 18.3g carbs
Light and frothy, with a sprinkling of crunchy corn, this is a wonderful springtime soup.