Chicken and Sweetcorn Soup

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Ingredients:

1 medium leek
1 carrot
a little olive oil
1 potato
6 cups chicken stock or vegetable broth or water
a pinch of salt
2 fillets of chicken
2 corn cobs, or about 1 1/2 canned or frozen corn
1 tbsp soy sauce
1 tsp sesame oil
1 tbsp chopped parsley
1 egg white, lightly beaten
freshly ground black pepper

Method:

Cut leek in four lengthwise, leaving root intact, and wash thoroughly in lukewarm water to remove dirt. Slice thinly.

Peel carrot and cut in four lengthwise before slicing thinly. Brush a saucepan with a little oil and gently fry sliced leek and carrot for 3 or 4 minutes.

Peel and dice potato.

Add stock, potato and salt to pan and cook for about 15 minutes.

Using a large knife or cleaver, cut chicken meat first into thin slices, then into cubes before chopping it finely.

Wash corn and, using a sharp knife, remove kernels from cob. Add corn to soup band cook until tender (a few minutes only).

Whisk soup to purée the potatoes. 1 minute before serving, stir chicken into the hot soup. At this point do not allow the soup to boil or the meat will toughen.

Add soy sauce, sesame oil, and parsley. Stir in lightly beaten egg white, season with black pepper, and serve.