Chicken and leek soup

By admin
05 July 2012

Makes 1,8 litres

Preparation time: 10 min

Cooking time: 30 min

oil

4 leeks, sliced

2 cloves garlic, crushed

125 ml (½ c) chopped soup celery

6 chicken breast fillets, cut into strips

1 litre (4 c) good quality chicken stock

2 cans (400 g each) butter or cannellini beans, drained and mashed

30 ml (2 T) Dijon mustard

zest of 2 lemons

30 ml (2 T) chopped parsley or chives

salt and freshly ground black pepper

60 ml (¼ c) Greek yoghurt or to taste

white bread for croutons

Heat the oil in a large saucepan and fry the leeks, garlic and celery until soft.

Add the chicken strips and fry gently until they begin to turn white.

Add the chicken stock and beans and bring the mixture to the boil.

Stir in the mustard, lemon zest, parsley, salt and pepper.

Cook for 15 minutes or until the chicken is done.

Remove from the heat. Add the yoghurt.

Using a cookie cutter cut out shapes from slices of white bread and toast them until golden.

Ladle the soup into bowls or mugs and top with the toast.

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