Cream
of Leek and Potato Soup with Shredded Chicken
Serves
4
2
pts per serving (original points)
2 tsp half fat butter
2 leeks, sliced finely
200g potatoes, peeled and cubed
1 onion, finely chopped
¼ tsp dried rosemary or thyme
1 stock cube
300 ml skimmed milk
175 skinless chicken breast, cubed
salt and pepper to season
fresh chives
Melt the
butter or spread in a large saucepan and gently sauté the leeks,
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Add the
herbs, stock or water and chicken breast. Cover and leave to simmer for 15
minutes.
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Remove the
chicken and wrap it in foil. Transfer the soup to a liquidiser or food
processor and blend for about 20 seconds, or until smooth. Return to the
saucepan, stir in the milk and gently heat through, until piping hot.
Season to taste, with salt and pepper.
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