There are meals that stand out in my childhood memories. Food is such a social occasion that we often link food and special memories. However for me, some of the best food memories I have as a child are of those everyday meals my mum used to make. Now that may be partially because I have a mum who is a very good cook and partially because I was also destined to be a bit of a foodie 😉
A weekend where the temperature has suddenly dipped right down and the kids are feeling a bit under the weather. I didn’t have much food in and needed a quick meal. Miss K requested eggs and soldiers (perfect and easy, this one is definitely my daughter), but I wanted something vegetable like that the J-boy would eat to go alongside it.
From nowhere the memory of this soup popped into my head. If I could I would have asked my mum to come and cook it, but she lives in Spain. So I asked her for the recipe and wham bam, in 20 minutes it was done.
SO FLIPPING GOOD.
I had anticipated there being leftovers for my lunch the next day. Nope all gone. Everyone had seconds, apart from the teething, full of cold toddler, he is excused.
- 1 large tin of sweetcorn, drained
- 2 tbsp water
- 150ml chicken stock
- 150ml water
- 100g cooked chopped chicken
- 1 tbsp mixed dried herbs
- 1 egg
- Place sweetcorn in a food processor, blender or use a hand held blending stick. Add 2 tbsp water to loosen and blend to a mixed consisitency. You want some pieces completely creamed and other pieces in larger chunks.
- Add to a saucepan with the chicken stock and bring to a simmer.
- Add the water along with the chicken and herbs.
- Beat an egg up, turn down the heat and add the egg to the pan, stir constantly. As the egg mixes in you should see white strands forming in the soup. After a few minutes it will all be cooked in.
- Now turn the heat back up and allow the soup to thicken a little (or eat it as it is).
- Season to taste.