Smooth Chicken Soup

This ultimate creamy comfort soup is perfect as a starter on cold winter days.

Ingredients serve 6

1.3 kg chicken

1 bunch parsley (30g)

2 Bay leafs

½ tsp ground nutmeg

1 tsp salt

½ tsp white ground pepper

750 ml vegetable stock

750 ml chicken stock

30 g butter

30 g plain flour

90 ml cream

Method

Place the chicken in a medium soup pot with parsley, bay leaf, nutmeg, salt and pepper. Pour the stock into the pot and bring to the boil on medium heat. Lower the heat and cover the pot. Simmer for approx. 60 minutes. Take the pot of the heat and allow cooling. Place the chicken on a chopping board, discard the bones and skin. Strain the stock into a large bowl. Cut the chicken meat into smaller pieces and place into the chicken stock. Place chicken stock and meat in the blender and process to a smooth puree. Melt butter in the soup pot over medium heat and mix in the flour. Add the blended chicken soup and whisk together. Bring to the boil while stirring and lower the heat, allow simmering for approx. 10 minutes. Blend in the cream and season to taste. Pour into bowls and sprinkle with freshly cracked black pepper. Serve the soup with crusty bread.

Note: Try adding other ingredients to the soup such as Mushrooms, carrots and potatoes.