SWISS CHICKEN SOUP

This soup was invented for our youngest daughter, Courtney. She first tasted this dish at one of the more healthy bakeries about town and loved it. After much experimentation this version finally met with her approval and she pronounced it perfect, exactly the same as the bakery made, and from that time on it became a family favourite.

Serves 4

         3 teaspoons olive oil

         400g chicken breast fillets, finely diced

         90g finely diced ham or lean bacon

         2 medium-sized onions, finely diced

         1 tablespoon Dijon mustard

         1.5 litres chicken stock

         410g can creamed corn

         4 teaspoons cornflour mixed with ¼ cup cold water

         1 cup grated tasty cheese

         ½ cup cream

         4 egg yolks

         salt and white pepper

Heat the oil in a large saucepan over medium–high heat. Add the chicken and sauté until it changes colour. Add the ham or bacon and onions and cook for 3 minutes more. Add the Dijon, stock and corn and bring to the boil, stirring, then reduce heat and simmer for 15 minutes.

Stir in the cornflour paste, bring to the boil, stirring constantly, then stir in the cheese until melted. Remove from the heat.

Whisk together the cream and egg yolks and mix into the soup. Reheat the soup over low heat but do not allow to boil. Add salt and pepper to taste.