Thursday, 13 March 2014

Soup of the day

This is a surprisingly tasty soup, considering it is low fat and low calorie.


The recipe is from the January edition of Rosemary Conley, Food & Fitness.

2 stick celery, finely chopped
1 onion, finely chopped
2 garlic cloves, crushed
400ml chicken stock
2 tbsp plain flour
400ml semi-skimmed milk
2 cooked skinless chicken thighs, cut into small pieces.  (I poached my chicken in a little stock)
240g can sweetcorn, drained
fresh parsley to garnish

In a large non-stick sauce pan, dry-fry the celery, onion and garlic for 2 - 3 mins.
Add a little stock, then sprinkle over the flour and mix well.
Cook for 1 minute before adding the remaining stock and milk.
Add the cooked chicken and sweetcorn. Simmer for 20 - 25 mins, to allow to thicken.
Serve with the parsley garnish.



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