← Nouns Cooking · Soup Pot

Ingredients

• 1 tbsp Vegetable oil
• 50 g Butter
• 1 Onion, finely chopped
• 1 Leek, sliced
• 1 Carrot, diced
• 2 celery sticks, diced
• 2 cloves Garlic, crushed
• 50 g plain flour
• 750 ml chicken stock
• 500 ml Milk
• ½ tsp Dried thyme
• 1 Bay leaves
• 400 g cooked chicken, shredded
• 100 g frozen peas (optional)
• 100 ml double cream
• 2 tbsp Parsley, chopped
• Salt
• Black pepper

Method

1. Heat the oil and butter in a large pot over medium heat. Add the onion, leek, carrot and celery and cook for 6–8 min, until soft. Stir in the garlic for 1 minute.
2. Sprinkle in the flour and stir for 1–2 min, until it smells biscuity.
3. Pour in the stock a little at a time, stirring well after each addition so it stays smooth, then whisk in the milk. Add the thyme and bay leaf.
4. Simmer for 10 min, stirring often, until thickened and the vegetables are tender.
5. Add the chicken and peas and simmer for 5 min, until piping hot all the way through. Remove the bay leaf, stir in the cream and parsley and season.

Tips

• Leftover roast chicken is perfect; make sure it is reheated until steaming hot (75°C/165°F).
• Blend half the soup for a smoother, classic "cream of" texture.

Sources

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

RecipeTin Eats The Modern Proper BBC Good Food