Spicy Chicken and Mushroom Soup
SERVES 4
Ingredients
225g/8oz chicken, skinned and boned
75g/3oz/6 tbsp unsalted butter
½ tsp garlic pulp
1 tsp garam masala
1 tsp crushed black peppercorns
1 tsp salt
¼ tsp ground nutmeg
1 medium leek, sliced
75g/3oz mushrooms, sliced
50g/2oz sweetcorn (corn kernels)
300ml/1/2 pint water
250ml/8 fl oz single (light) cream
1 tbsp chopped fresh coriander (garnish)
1 tsp crushed dried red chillies (optional)
Method
1. Cut the chicken pieces into very fine strips.
2. Melt the butter in a medium saucepan. Lower the heat slightly and add the garlic and garam masala. Lower the heat even further and add the peppercorns, salt and nutmeg. Finally, add the chicken pieces, leek, mushrooms and sweetcorn, and cook for 5-7 minutes or until the chicken is cooked through, stirring constantly.
3. Remove from the heat and allow to cool slightly. Transfer three-quarters of the mixture into a food processor or blender. Add the water and process for about 1 minute.
4. Pour the resulting purée back into the saucepan with the rest of the mixture and bring to he boil over a medium heat. Lower the heat and stir in the cream.
5. Add the fresh coriander and taste for seasoning. Serve hot, garnished with the crushed red chillies, if wished.
