I was so happy when I found an abundant sweet corn in traditional market this morning. I decided to make corn and chicken soup.This rich, creamy but not sinful corn soup then topped with puff pastry. The puff pastry on top is such a simple idea but so magical, its an effortless way to dress up the corn soup. The flaky puff pastry become a blanket for the creamy and flavourful corn soup.
- 1 cup fresh corn kernels
- 1/2 cup diced carrot
- 1 cup cubed chicken breast
- 1/2 diced onion
- 2 cloves garlic, chopped
- 1/4 teaspoon dried thyme leaves
- 600 ml chicken stock
- 100 ml cream
- 1-2 tablespoon beurre maniè
- 2 tablespoon chopped fresh parsley
- Coarse salt and freshly ground pepper
- 300 g puff pastry
- 2 egg beaten
- grated cheese, optional
- Heat oil in a deep pot over medium heat, Add chopped onion and garlic, and saute until onion translucent, about 5 minutes, add chicken cubed and cook until chicken firm and change colour, add corn kernels and cook for more 2 minutes.
- Add stock and diced carrot, and bring to boil in a high heat. Once it boiling, reduce heat to medium and whisk in beurre maniè into a simmering soup and cook until the soup thickened, stir in cream, season and return to a simmer. Turn off the heat and set aside.
- Roll out puff pastry into 1/4 inch, divide into 6 squares or round but cut it slightly larger than your cups or ramekins. Fill ramekins with soup, brush edges of pastry with egg beaten and put the pastry over the tops of ramekins.
- Heat oven to 200 C. Lightly paint the top of the pastry with egg wash without pushing the dough down. Place on baking sheet and bake for 10-15 minutes, until the pastry golden brown and puffed.