Bean Sprout and Corn Soup Recipes

Ingredients :

1 small onion

2 celery sticks

2 medium potatoes

750 ml chicken stock

1 tbsp lemon juice

salt and pepper

225 g cooked chicken

100 g Mung (Chinese) bean sprouts

100 g corn kernels

450 ml creamy milk

2 tbsp chopped fresh parsley or chives

1. Chop the onion and celery finely.
2. Dice the potatoes.
3. Cook the onion and celery with the butter over low heat until the vegetables are soft and golden.
4. Add the potatoes and continue cooking over low heat, stirring well, for 5 minutes.
5. Add the stock, lemon juice, salt and pepper and bring to the boil.
6. Cover and simmer for 10 minutes.
7. Dice the chicken and add to the soup with the bean sprouts and corn kernels.
8. Add to the soup and simmer for 15 minutes.
9. Stir in the milk, reheat and serve hot sprinkled with parsley.

A delicious soup with plenty of texture which is almost a complete meal if served with wholemeal bread.

Serves 4 - 6

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