Tegel Lemon Chicken, Sweetcorn & Kumara Soup

2 T Olive oil
2 Leeks (washed & sliced)
2 Onions (peeled & diced)
1 T crushed Garlic
3 Kumaras (peeled & diced)
3 c frozen Sweetcorn kernels
2 l Chicken stock
4 T Olive oil
6 Tegel Lean and Lite Skinless chicken thighfillets (shredded)
1 Lemon (zested)
1 bunch Asparagus (woody ends removed & sliced)
Handful Flat leaf parsley, thyme & coriander (roughly chopped)
3 Free range eggs
1 T Sesame oil

In a heavy bottomed saucepan, heat the olive oil until hot.
Add in the leeks, onions and garlic, cook until light golden colour.
Add in the kumara and sweetcorn, continue to cook for 5 minutes.
Pre heat oven to 185oC.
Add in the chicken stock and cook until the kumara is just cooked.
Meanwhile, heat a sauté pan with olive oil, season the chicken, and add to the pan, sauté with the lemon zest until just cooked.
Once the soup is ready, place the chicken and asparagus into the soup and cook for a further 2-3 minutes.
Meanwhile in a mixing bowl, whisk the eggs and sesame oil until light.
In a steady stream, pour the egg mixture into the soup.
Stir in the herbs and ladle into hot bowls.

From - Tegel and "The Best of New Zealand Food"