Cream of Chicken & Leek Soup |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 8 |
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The original recipe came from Super Food Ideas Magazine Aug 2005. I have changed it a little to suit our tastes. This is also lovely left unprocessed. Ingredients:
2 teaspoons olive oil |
1 -2 leek, halved & washed (cut into short thin strips) |
2 stalks celery, thinly sliced |
2 carrots, peeled and diced |
1/4 cup butter |
1/3 cup plain flour |
1/3 cup evaporated skim milk (can be substituted) or 1/3 cup cream (can be substituted) |
6 -8 cups chicken stock |
2 -3 cups cooked chicken, chopped |
1/4 cup flat leaf parsley, finely chopped |
Directions:
1. Heat oil in a large saucepan over medium heat.
2. Add leek, celery & carrot and cook for 6-7 minutes or until soft then remove to plate.
3. Melt butter in saucepan over medium heat until foaming, stir in flour and cook for 1 minute. Remove from heat and gradually whisk in cream and stock.
4. Return to heat and stir until mixture comes to the boil.
5. Return vegetables to saucepan.
6. Using a stick blender process until thick and creamy - or use a food processor.
7. Return to heat and add chicken and parsley heat through and serve.
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