Sweetcorn & Beetroot Soup
One of my family favourite soups.
The beetroot colours the soup which makes a conversation starter on the dining table.
recipe
The ingredients
- Chicken carcass - 1 pc, skinned and cut into big pieces.
- Beetroot - 1 large
- Sweetcorn - 1 pc, cut into 4 or 5
- Carrot - 1 medium, peeled and rough cut
- Wolfberries - 1 tbsp, soaked
procedure
1. Remove impurities
2. Add chicken to cook.
2. Add chicken to cook.
- Rinse the chicken and add into a pot with cold water.
- Add a teaspoon of salt and bring to a very gentle simmer using low heat.
- Remove from heat once chicken appears opaque.
- Rinse in running water.
2. Add chicken to cook.
2. Add chicken to cook.
2. Add chicken to cook.
- Add the cleaned chicken carcass into a new pot with 4 litres of fresh water.
- Turn on high heat to bring to a boil.
3. Skim the surface.
2. Add chicken to cook.
4. Add in the vegetables.
- Remove as much oil and particles loating to the top
4. Add in the vegetables.
4. Add in the vegetables.
4. Add in the vegetables.
- Add in the rest of ingredients except wolfberries.
- Add in some salt at this point.
- Bring to a rolling oil and lower heat to simmer.
5. Final touch.
4. Add in the vegetables.
5. Final touch.
- Soup will be ready after 2 hours. One-third of the soup would have evaporated while intensifying the flavours.
- Add in the soaked wolfberries and adjust seasoning with salt accordingly.
- Serve hot.