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Sweet corn soup with chicken
1 onion, chopped
1 tablespoon butter
1 tablespoon white flour
600 ml vegetable stock
Salt and freshly ground black pepper
1 can sweet corn
200 g pre-roasted meat from chicken
15 ml chopped fresh parsley
Soak the beans overnight. Drain and rinse.
Heat the butter in a large saucepan and fry the onion until glossy. Add the bacon and stir-fry until ready. Add the drained beans, shin, parsley, bay leaf and cold water and simmer slowly for about four hours until both the beans and meat are tender.
Mash the beans slightly and season with lemon rind, more parsley, salt and freshly ground black pepper to taste. Serve hot.
A great low cost meal, which tastes even better with bread!
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