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Ingredients
1 l (4 cups) chicken stock
2 garlic cloves, very finely chopped
Method
- In a big soup pan combine the stock, garlic, herbs and spices with half the corn and bring to a simmer.
- Meanwhile, in a separate pan make the roux. Melt the butter and slowly whisk in the flour and cook until it’s lightly coloured.
- Add the roux to the soup pan with the rest of the corn, followed by the spring onions (reserving a few to garnish), the c