what do you do when your mother (“the chefette”) comes home with freshly baked white sourdough bread?
you make a sandwich with marshmallow fluff & grated chocolate vanilla nibs of course.
I have to admit that before every meal I try to think of ways to use my fluff.
dinner was a lovely huge bowl of soup (alright, I’ll be honest, I had two bowls).
it was homemade & created by “the chefette”
375g fresh or tinned sweetcorn kernels
1 litre chicken stock
3 spring onions, thinly sliced
1cm piece ginger, peeled & grated
1 large chicken breast, whole & skinned
1 tablespoon cornflour mixed with 2 tablespoon water
1 egg white beaten with 1 teaspoon water
Puree half the sweetcorn with 1 cup of the stock in a food processor or blender. Set aside.
Pour the remaining stock into a saucepan, add the ginger and bring to a simmer. Poach the chicken breast until cooked though, approximately 8-10 minutes. Remove the chicken breast and shred.
Add the spring onions, pureed sweetcorn, remaining sweetcorn and shredded chicken to the saucepan. Heat until simmering.
Take the saucepan off the heat and blend in the cornflour mixture stirring quickly. Return to the heat and simmer for 10 minutes.
Take the saucepan off the heat again and add the egg white while stirring. Continue to stir until the egg white sets in threads.
Garnish with spring onions.
do you enjoy making soup?
what’s your favorite kind of soup?