21 October 2019 7:14 a.m. (NZT)
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In the kitchen

I like how this comfort soup brings me good memories of my mom's delicious homecooked meals. Using pureed potato instead of flour to thicken, makes this soup healthy and hearty.  A good perk-up, cheer-up soup for those down with the flu... This is a special soup to warm up the spirit on a cold day.  -Winnie

½kg Chicken                
2 stalks       Leeks, cleaned & cut up             
½ kg           Potatoes, peeled & cut up          
2 slices       Ginger                                      
Salt & Pepper  to taste
3 Tbps Cream, optional
You Will need blender processor or blender stick.


Bring chicken, leeks, & ginger to boil
Simmer for 20mins
Take out chicken
Add potatoes into stock. Boil & simmer for 15mins or until tender.
Season to a slightly salty taste, as we are yet to add the potatoes.
Separate chicken meat from bones.
Puree potato & leeks in stock; when smooth, add in chicken meat pieces.
Puree to desired chunkiness.
Top with cream, parsley, spring onions, or ground pepper.
Option: may also add cooked macaroni
Serves 3-4

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