Recipe by Fathima Mahomed
Pic credit by Fathima Mahomed
3 pieces chicken fillet(steamed and shredded) Seasonings salt, sprinkle white pepper 1 teaspoon lemon pepper. 1 teaspoon ginger garlic and red dry chilli flakes. 3 Tablespoon choice butter 1 ¾ cups milk1 ½ cups water1 tablespoon veg oil 1 white onion peeled and gratedPinch tumeric 1 teaspoon roasted freshly ground cumin, coriander powder and mustard1 punnet fresh mushroom 1 packet thick dry vegetable soup mix1 tin cream style sweetcorn ¾ cup fresh cream or double cream 2 Tablespoon nespray powder Few strands of saffron (add boiling water and let it stand for a few minutes in a small bowl)
Grate onions, squeeze excess water set aside. In a deep medium pot heat 1 Table veg oil and 3Tablespoons choice butter, add the grated onions, lower heat then add all spices, Seasonings, and paste. Let all simmer, add chopped fresh mushrooms and let it cook on medium for few minutes until mushrooms slightly soft, add shredded chicken and cook until all moisture evaporated.
In a separate jug, add milk and water combined add the thick dry vegetable soup,nespray powder, sweetcorn use a stick blender to slightly blitz, add to the chicken mixture making sure no lumps are formed.
Boil the soup stirring between intervals, watch out for scorching.
The soup will start thickening boil further, lower heat if you find the thickening consistency is achieved. Add your fresh or double cream, on low heat, you will find results if the soup is ready,with the butter will starts to surface, switch off give it a quick stir. Saffron strands add now. Drizzle arromat generously.... Garnish with fresh coriander or shallots.
Serve this scrumptious saffron chicken and corn soup with French baguettes.
Bon appetite ♥️Shu-hani❤️
INFO & TIPS
A hearty, warm happiness in a bowl, the taste of saffron brings this soup to another level. Go on try it... Yummylicious ❤️🌹
Another ideal soup to be serve at the iftaar/Boeka table. An aromatic and comfy soup.
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