← Nouns Cooking · American

Ingredients

• 90 g Butter
• 3 Carrot, sliced
• 3 Celery, sliced
• 1 Onion, chopped
• 2 cloves Garlic, minced
• 50 g Plain (all-purpose) flour
• 1.5 l chicken stock
• 450 g waxy or all-purpose potatoes, peeled and cut into 1.5 cm cubes
• 1 tsp Salt
• ½ tsp Black pepper
• 1 tsp Dried thyme
• 500 ml whole milk (or half milk, half cream)
• 450 g cooked chicken, shredded
• 150 g frozen peas
• 2 tbsp Parsley, chopped
• 1 sheet ready-rolled puff pastry (optional)
• 1 Eggs, beaten (optional)

Method

1. If making the pastry tops, heat the oven to 200°C (180°C fan, 400°F). Cut the pastry into 12 squares, set them on a lined tray, brush with egg and bake for 12–15 min, until puffed and golden.
2. Meanwhile, melt the butter in a large pot over medium heat. Add the carrots, celery and onion and cook for 8–10 min, until softened. Stir in the garlic for 30 seconds.
3. Sprinkle in the flour and stir for 2 min. Slowly pour in the stock, whisking all the time so it stays smooth.
4. Add the potatoes, salt, pepper and thyme. Bring to the boil, then simmer for 15–18 min, stirring now and then, until the potatoes are tender and the soup has thickened.
5. Stir in the milk, chicken and peas and heat gently for 5 min without boiling. Taste for seasoning and stir in the parsley.
6. Ladle into bowls and float a couple of pastry squares on each.

Tips

• Rotisserie chicken makes this a quick weeknight soup.
• No puff pastry? Serve with warm biscuits or crackers instead.

Sources

Written in our own words after cross-checking these recipes:

The Modern Proper Bon Appétit