Fighting off flu and colds or just require something hot and comforting?
Try our mini Rosemary and Lemon gluten free focaccia (good enough for anyone to eat!), warm from the oven, served with hot chicken, leek and potato soup - nutritious, comforting and delicious!
A word about chicken stock - the key to this yummy simple soup
Why make your own? Saves money, uses up all your left over roast chicken and tastes great!
Although this is a simple, well known soup, the flavour of the soup is greatly enhanced by home-made chicken stock - I always make mine with left over chicken carcass/skin etc. from the roast chicken, roasted in the oven for an hour (160C). Then pour over hot water and boil with fresh onion, celery, carrots, bay leaf, rosemary and parsley for about 45 minutes, strain and cool, then remove fat when it solidifies on the top.
Makes all the difference and really doesn't take that long and you can freeze it - but of course you can use good quality bought chicken stock or cubes/pot.
Any leftover? Serve reheated soup with FOCACCIA CROUTONS
If you have any soup and focaccia left, cube the focaccia roughly, fry in hot olive oil to make croutons, toss with fresh parsley and salt and sprinkle on left-over reheated hot soup before serving, delicious!
Anni's Chicken, Leek & Potato Soup
1 litre of chicken stock (preferably made from chicken carcass) or good quality chicken stock cube/pot)
50gm butter or 1 tbs oil
3 leeks, cleaned well and sliced
2 potatoes peeled and chopped into small cubes
1 small onion chopped
freshly ground pepper and salt
4 tablespoons single cream (or milk)
- Prepare all the vegetables
- Gently melt the butter (so it doesn't burn) or use oil (but butter tastes better!) in a heavy based pan and add the leeks, onions and potatoes with some salt and pepper, put lid on and let it sweat slowly for 10 minutes, stirring occasionally to stop it sticking.
- Add the stock and simmer for about 15 minutes, when potatoes are cooked
- While the soup is cooking, warm the focaccia in the oven set at 200 for about 8 - 10 minutes
- Blitz the soup in a blender or processor and return to pan but don't let it boil
- Add the cream for luxury or milk, stir and taste for seasoning and adjust if necessary
- Serve in warmed soup bowls with the hot focaccia and enjoy!