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Corn Soup
Corn Soup
(Zuppa di Mais)
 
 
Ingredients:

For the Chicken Stock:
1 chicken or boiling poultry, skinned and trimmed of visible fat
1 onion
1 carrot
1 celery stick

For the Corn Soup:
9 oz (250 grams) canned sweet corn, drained
5 oz (150 grams) zucchini, coarsely chopped
5 oz (150 grams) mushrooms, sliced
16 zucchini flowers, cut into strips
1 onion, thinly sliced
1 and 1/2 oz (40 grams) butter
1/2 chili, seeded and finely chopped
Salt 

Directions:

Prepare the Chicken Stock:
Place the chicken and vegetables in a large saucepan and add a pinch of salt and water to cover.

Bring to a boil over a medium-high heat, then lower the heat and simmer for at least 2 hours, occasionally removing any unwanted residue that may rise to the surface.

Strain through a wire mesh strainer into a bowl, leave to cool, and then chill in the refrigerator.

When the fat has solidified on the surface, remove and throw it away.

Chicken stock may be served as a broth with gnocchi or julienne vegetables. Serves 4 to 6.

Prepare the Corn Soup:
Bring the chicken stock to a boil.

Melt the butter in another pan, add the onion and cook over a low heat, stirring occasionally, for about 5 minutes until translucent.

Add the sweet corn and zucchini and cook for 2 minutes.
 
Add the mushrooms and zucchini flowers and cook for a few minutes more.

Pour in the hot stock and simmer for about 20 minutes.

Season lightly with salt, ladle into a soup bowl, add the chilli and serve. Serves 4.

That's it!
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