Monday, 30 November 2009

Chicken and Leek Soup

Roast chicken yesterday so today, after making stock with the carcass it is a thick and warming soup on a cold, wet windy day. Serves 3 with a chunk of crusty bread.

Cold roast chicken - a good handful - chopped or shredded
1 fist sized potato peeled and diced
2 leeks trimmed and finely sliced
2 medium carrots diced
1 litre of chicken stock
250ml milk
Parsley and Tarragon - small bunch of each, chopped
Salt and pepper
Knob of butter and glug of oil

Fry the leeks in the oil until softened but not coloured, add the chicken, carrots and potato and cook gently for another 5 minutes. Add the stock and bring to the boil then simmer until the potato and carrots are soft. Mash a bit with a masher to thicken the soup. Add the milk and herbs and season to taste. Don't boil the soup again but heat it through and serve.

Some garlic croƻtons sprinkled on top would add a nice texture

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