Chinese Style Corn and Chicken Soup With Cashews Recipes

Ingredients :

50 g butter

50 g plain flour

1 liter well flavored hot chicken or vegetable stock (use 3 or 4 cubes in the absence of the real thing)

125 g cold cooked chicken, cut into strips

225 g frozen sweet corn, used from frozen

50 g frozen peas, used from frozen

50 g cashews, lightly toasted, coarsely chopped

1 tsp soy sauce

salt and pepper to taste

a one egg omelette, cut into strips

1. Sizzle butter in a saucepan.
2. Stir in flour to form a roux.
3. Gradually blend in hot stock, stirring smoothly until soup comes smoothly to the boil and thickens.
4. Stir in chicken, sweet corn, peas, cashews, soy sauce and seasoning to taste.
5. Bring to the boil again.
6. Cover.
7. Simmer for about 7-8 minutes or until piping hot.
8. Ladle into soup bowls or dishes and sprinkle each with omelets strips.

Serves 4 - 6

Appetizing and fairly delicate, a pleasing prelude to a Chinese meal.

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