Sunday, March 1, 2009

Really good chicken/corn soup...

Get a stock pot good and hot and add some olive oil. Add a few diced up garlic cloves, some bay leaves...let the aroma infuse in the oil for 30 seconds or so and add diced, boneless skinless chicken. Let that saute a bit and then add an equal part of frozen yellow corn. Let that saute until it starts to brown a little and then deglaze the pan with some dry white wine. Add some chicken broth, salt, pepper and some tumeric to make it nice and yellow. Cook down, adjusting salt along the way, until the soup gets good and rich...maybe even add some half&half or cream. Serve on a rainy night with some good biscuits. Keep in mind, I don't cook with recipes so this is a total approximation and you should add your personality to it. Isn't that what separates good food from great anyway? Enjoy!

No comments:

Post a Comment