Chinese Style Corn and Chicken Soup With Cashews Recipe
Chinese Style Corn and Chicken Soup With Cashews Recipes
50 g plain
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
frozen sweet corn, used from frozen
frozen peas, used from frozen
cashews, lightly toasted, coarsely chopped
1 tsp soy
pepper to taste
a one egg
omelette, cut into strips
- Sizzle butter in a saucepan.
- Stir in flour to form a roux.
- Gradually blend in hot stock,
stirring smoothly until soup comes smoothly to the boil and
- Stir in chicken, sweet corn, peas,
cashews, soy sauce and seasoning to taste.
- Bring to the boil again.
- Simmer for about 7-8 minutes or
until piping hot.
- Ladle into soup bowls or dishes
and sprinkle each with omelets strips.
Serves 4 - 6
Appetizing and fairly delicate, a pleasing prelude to a
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