On Sundays we’re usually recovering and can’t be bothered to do much except mooch around on the sofas and drink a lot of cups of tea. But we always want something to eat that’s healthy and doesn’t require a lot of effort. Enter: soup. This recipe is an adaptation of my family’s “Grandad soup”.
30mins – Prep time: 10mins – Cooking time: 20 mins
- 1 leek
- 2 carrots
- 1 large white potato
- 1 medium onion
- 2 chicken breasts
- 1 chicken stock cube
- 1 vegetable stock cube
- 1 tbsp butter
- 4 tbsp single cream
- Boiling Water
- Salt & Pepper to taste
- Peel and roughly chop all the vegetables.
- In a large saucepan heat the butter until melted and add the onions.
- Sweat the onions for 2 minutes and then add the leeks. Cook for a futher 1 minute.
- Add the carrots and potatoes and stir for 1 minute.
- Pour in the boiling water until it just covers the vegetables and stir in the stock cubes.
- Bring to the boil and simmer for 5 minutes.
- Add the chicken breasts and ensure they are pushed down into the mixture.
- Cover and leave to simmer for 15 minutes.
- Remove the chicken breasts and shred into small pieces using two forks.
- Using a blender, blend all the vegetables until smooth.
- Add the chicken back into the soup and mix well. Add salt and pepper to season.
- Serve with fresh crusty roll and a tablespoon of cream dribbled onto the top of the soup.