Had a request from Conor for a meaty soup next time so today’s lunch will be the creamy chicken soup from the New Covent Garden soup book. Surprisingly the chicken doesn’t get added until towards the end. The quantities serve 4, with Jon’s dad and Aidan’s friend Conor coming by lunchtime and our Conor having a teen appetite I’d best increase the quantities (edited to add doubling the quantities proved very generous for 5 would have been generous for 6 but original quantities would have been appropriate for 4 as a starter not as lunch). According to the book it takes about 45mins to make so I should just have time to make after I’m back from skiffing this morning.
Ingredients (for 4)
- 140g cooked chicken breast, diced
- 25g butter
- 2 medium potatoes diced
- 1 tbsp olive oil
- 1 medium onion
- 1 clove garlic crushed
- 2 tbsp plain flour
- 750ml chicken stock
- 100 ml milk
- 1tbsp white wine
Instructions
1. Melt butter in a saucepan, add the oil, onion and garlic, then cook for 5-10mins until onion is soft
2. Add the potatoes and stock, bring to the boil, then cover and simmer for 25mins
3. Blend until smooth, then add wine and cooked chicken
4. Mix the flour with a little water to form a paste and add to the pan. Whisk it in then stor until simmering and thickened
5. Add the double cream and milk, season to taste, then serve
100 Cook Books 