Corn Velouté with Chicken and Fresh Cream
Soup
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Cook Time
45 min
Servings
4
Difficulty
Easy
Prep Time
30 Min
Description
This corn velouté with chicken and fresh cream is a real comforting delight, perfect for autumn evenings. I love the sweetness of the corn which goes wonderfully with the slightly spicy chicken and the creamy touch of the fresh cream. It's a complete and quick dish to prepare, ideal for a quick lunch or a convivial dinner. Feel free to add some crumbled Mexican chips for a crunchy and gourmet touch. A real treat for the whole family!
Ingredients (15 ingredients)
-
0.5 tsp cumin in powder
-
1 piece chicken escalope
-
0.5 tsp Espelette pepper
-
1 càs olive oil
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Salt
-
Pepper
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10 piece Mexican chips (Nachos)
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100 g Cream cheese
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50 cl poultry stock
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90 g red pepper
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80 g onion
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1 clove garlic
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600 g canned corn
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110 g potato
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2 càs butter
Preparation (11 steps)
Preparation of the chicken
Cut the chicken escalope into very thin strips. In a bowl, mix the chicken with 1/2 teaspoon of cumin powder, 1/2 teaspoon of Espelette pepper, 1 large tablespoon of olive oil and salt. Set aside in the fridge.
Preparation of the vegetables
Thinly slice 1/2 onion (80g). Remove the skin from the red pepper (90g) and cut it into small cubes. Peel and chop 1 clove of garlic.
Chop the onion and garlic
Put the onion in the bowl and chop 3 Sec./Level 5. Add the garlic and chop 3 Sec./Level 7.
Sauté the onion and garlic
Add 2 tablespoons of butter and the red pepper cut into cubes in the bowl. Sauté 5 Min./120°C/Level 1.
Preparation of potatoes and corn
Cut the potato (110g) into small cubes. Drain the canned corn (600g) and rinse it with cold water.
Cooking the soup
Add the corn, potato and 50 cl of poultry stock to the bowl. Simmer 15 Min./100°C/Level 1.
Retrieve some potato cubes
Retrieve some small cubes of potato from the bowl and set aside.
Add the fresh cream
Add 100g of fresh cream to the bowl, mix well 20 Sec./Level 3. Salt and pepper according to your tastes.
Blend the soup
Blend the soup 30 Sec./Level 8, gradually increasing the speed.
Cook the chicken
In a pan, brown the chicken for 4-5 minutes.
Serve
Pour the soup into bowls, and cover with chicken, some reserved potato cubes and crumbled Mexican chips (Nachos).
Finished cooking? Great! 🎉
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Created by
Pauline Faure
7
Rezepte
0
Kochbücher
Allergens
- Milk
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