Chicken and sweetcorn soup

stock, lime, egg
Proper pub food, 256pp.
by Tom Kerridge
Absolute Press, Bath UK, 2013
Cooking on page 32–33

Tom and Beth Kerridge opened their pub, The Hand & Flowers in Marlow, UK, in 2005. Before that Kerridge spent all of his cooking career in Michelin-starred restaurants.

Within a year, the pub had gained one Michelin star and by 2011 it became the first pub in the UK to be awarded two Michelin stars.

According to Kerridge, he likes to take ordinary, everyday foods and make them extraordinary, and have his dishes represent real value for money.

So let’s see what he did on page 32–33.

Chicken and sweetcorn soup

Chicken and sweetcorn soup

Ingredients
3 corn cobs
4 tablespoons maple syrup
4 tablespoons soy sauce
1.2 litres chicken stock
4 tablespoons rapeseed oil
2cm piece of fresh ginger, peeled and finely chopped
2 garlic cloves, crushed
200g boneless, skinless chicken breast, diced
2 tablespoons water
2 tablespoons cornflour
freshly squeezed juice of 1 lime
1 egg
salt and pepper, to taste
spring onions, finely shredded, to garnish

corn, maple syrup cooking sugar draining corn cooking chicken

Method
Bring a large saucepan of salted water to the boil over a high heat. Drop in the corn cobs and boil for 5-8 minutes until the kernels are tender. Remove the cobs from the water and set aside to cool.

Meanwhile, preheat the oven to 180°C/Gas Mark 4.

Cut the corn kernels away from the cobs into small pieces, then put them into a roasting tray and roast for 10-15 minutes until they are toasted and a little singed.

Place the maple syrup and the soy sauce in a pan over a high heat and bring to the boil, stirring to dissolve the maple syrup. Continue boiling until the mix begins to caramelise, then pour in the chicken stock and return to the boil. Add the toasted corn cobs, reduce the heat and leave the stock to simmer, uncovered, for 15 minutes.

Heat the rapeseed oil in another pan over a low heat. Stir in the ginger and garlic, then add the chicken breast and continue stirring for a further 4-5 minutes until the meat is cooked through and the juices run clear. Strain the infused chicken stock through a fine sieve into the pan and bring to the boil.

Stir the water into the cornflour to make a paste, then whisk this into the stock. Return to just below the boil, then reduce the heat and simmer for 2-3 minutes until the soup thickens slightly. Add the sweetcorn kernels and the lime juice and season.

Whisk the egg, then pour it into the simmering soup, whisking all the time so the egg cooks into thin strands. Ladle the soup into bowls, sprinkle with spring onions to garnish and serve immediately.

Proper Pub Food cookbook

How it played out
Too easy to write this section. I followed the recipe as written. My only change was to use olive rather than rapeseed olive. The smells in the kitchen were wonderful and read on to find out about the soup.

Verdict
While I find it hard to imagine that this could be pub food, I can say it’s completely delicious. I thought it was a teeny, tiny bit sweet, but the men in the house loved every bite.

If you’re not a huge sweet fan, cut the maple syrup in half and you’ll be good to go.

Travel
And please check out my travel blog.

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About leggypeggy

Intrepid overland traveller, keen photographer, avid cook—known to jump out of airplanes and do other silly things. Do not act my age.
This entry was posted in Stew/soup, Vegetable and tagged , , , , , , , , , , , . Bookmark the permalink.

10 Responses to Chicken and sweetcorn soup

  1. Oh yummy, sounds delicious with all those flavours. I love chicken and corn together.

  2. This looks excellent. Seems to be the best pub food in town, do you know if they are still open?

  3. Laurie says:

    Sounds amazing. What’s not to like?

  4. Looks yum and would have never thought to put maple syrup in chicken and sweetcorn soup! Live and learn! Enjoy today! Joanne

  5. I’ve seen Tom Kerridge’s cooking show a few times here in the States and have enjoyed it. I didn’t realize he had a Michelin starred pub! Using maple syrup is really interesting, I think I would take your advice and cut it in half, and maybe increase the lime. Thanks for sharing this soup! I love that you are opening cookbooks to p. 32 (or variation), creating whatever pops up, and reporting the results!!!

    • leggypeggy says:

      I’ve never seen his show, but I know that Kerridge’s pub is the only pub to have two Michelin stars. And I agree with adding more lime too.
      The best thing about landing on page 32s has been the wonderful recipes I wouldn’t have otherwise tried.

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