So, as the “gathering swallows twitter in the skies”, why not treat yourself to a bowl of sumptuous chicken and sweetcorn soup made with rich slow-simmered free-range chicken stock from Carol’s Stock Market.
1 large onion, roughly chopped
Pinch of sea salt flakes
2 cloves garlic, minced
300g frozen sweetcorn, thawed & divided
500ml Carol’s Stock Market Chicken Stock
3 green onions, sliced
1 tbsp fresh grated ginger
150g cooked chicken, shredded
2 tsp soy sauce
Heat a large saucepan with a drizzle of olive oil over medium heat. Add the onion and a pinch of salt and gently cook, stirring occasionally, until softened.
Add the garlic and cook for another 1 minute.
Transfer cooked onion and garlic to a blender (something like a Nutribullet also works) with 225g of the thawed sweetcorn and a few tablespoons of the chicken stock. Blend to a smooth purée.
Return purée to the saucepan along with the rest of the Carol’s Chicken Stock, remaining whole sweetcorn (you can keep some back for garnish, if you like), green onion (keep some of the greener bits for garnish), shredded chicken and ginger.
Bring to a boil over medium high heat with the lid of the saucepan half on, then reduce heat to medium low and simmer for about 5 minutes, stirring occasionally.
Stir in the soy sauce, taste for seasoning and add more if needed.
Serve hot with a garnish of fresh green onion on top. Also delicious with a drizzle of sesame oil.