Čorba sa kukuruzom i piletinom / Corn Soup With Chicken

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Čorba sa kukuruzom i piletinom

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Potrebno:

• pola praziluka ili jedan manji crni luk
• 2 čena belog luka
• 1 kašičica kurkume
• 500gr kukuruza
• 1 veći krompir
• 1 litar supe ili vode
• 50ml mleka
• 50ml pavlake za kuvanje
• oko 500gr pilećeg filea
• pola kašičice mlevene paprike
• par kašika ulja
• so,biber

Priprema:

Piletinu iseći na tanke trakice,dodati mlevenu papriku,so,biber i ulje. Promešati i ostaviti oko pola sata u frižideru.

Za čorbu,na malo ulja ispržiti sitno seckan luk. Kada luk omekša dodati sitno seckan beli luk i propržiti ga 20-tak sekundi. Zatim dodati i kurkumu i propržiti 10-tak sekundi dok ne zamiriše. Dodati kukuruz, krompir sečen na kockice i naliti supom. Dovesti do ključanja, smanjiti vatru i poklopljeno kuvati oko 20 minuta da povrće omekša. Ispasirati čorbu ručnim blenderom ili u seckalici i za svilenkastu teksturu procediti je. Proceđenu čorbu vratiti na vatru, dodati mleko i pavlaku i začiniti po ukusu (so i biber). Kada čorba proključa, skloniti sa vatre i ostaviti da se prohladi.

U međuvremenu ispržiti piletinu (bez dodatka ulja) da porumeni sa svih strana.

Sipati čorbu u tanjir ili činiju i služiti uz trakice piletine.

Corn Soup With Chicken

Ingredients:

• half a leek or one small onion
• 2 cloves of garlic
• 1 tsp turmeric
• 500gr corn
• 1 large potato
• 1 liter soup or water
• 50ml milk
• 50ml heavy cream
• about 500gr chicken breast, no bone or skin
• half a teaspoon paprika
• a couple of tablespoons oil
• salt,pepper

Directions:

Cut the chicken in thin strips, add the paprika, salt, pepper and oil. Mix and put in a fridge for half an hour.

For the soup, heat some oil in a pan, add the finely chopped onion and cook until it softens. Add the finely chopped garlic and cook for 20 more seconds. Then add the turmeric and cook for 10 seconds. Add the corn, diced potato and pour in the soup. Bring to a boil, lower the heat and cook cover for 20' or until the vegetables are soften. Blend the soup and for a silky texture strain it. Put the soup back on a heat, pour in the milk and cream and season by taste. When it boils, remove from the heat and let cool slightly.

Meanwhile fry the chicken, without adding any more oil, until golden brown on each side.

Ladle the soup in a bowl and top with chicken strips.