A great little winter warmer ...

Chicken and Sweetcorn Soup

I wasn't really in the mood for cooking tea tonight but since I had just popped out to the Sallies I was obviously 'well enough' to cook for my family! It was a good job I went to because they were having a 1/2 price sale - can you believe that an op shop is having a sale?!!!! Lots of lovely goodies to share but all the excitement and cooking has tired me out so you'll have to wait until tomorrow.

For now a lovely recipe. I borrowed The Soup Bible from the library last week and this is from it. Originally it was Corn and Crab Meat Soup, but does offer the alternative of chicken instead of crab meat. We had some roast chicken leftovers so I whipped it up! Here's the recipe - my amendments are on bold:

Serves 4 (two hungry adults and two children!)

115g chicken

1/2 tsp finely chopped fresh root ginger (if you like ginger I would use twice this)

finely chopped garlic - I would add some garlic in with the ginger next time

2 tbsp milk

1 tbsp cornflour

2 egg whites

600ml vegetable stock

225g can creamed sweetcorn (I used a full can 400g?)

salt and pepper to taste

chopped spring onions to garnish

• Mix chicken and ginger and garlic in a bowl
• Blend milk and cornflour until smooth
• Beat egg whites until frothy
• Add cornflour mixture to egg whites and beat again until smooth
• Bring stock to boil in saucepan
• Add creamed sweetcorn to pan and bring to boil again
• Stir in chicken mixture and stir gently until blended
• Season to taste
• Sprinkle with spring onions to serve

Now a question - what to do with the egg yolks? I think I'm right in saying you could make mayonnaise but we're not great fans so the only thing I can think of is to add to other eggs for scrambled eggs. Any other ideas? x