It’s still soup season! A reason to love winter… sort of.
I absolutely love this soup. It’s like a hug in a bowl, and dead easy, like most soups really.
Add these items to your shopping list and cook up a lovely batch for your lunches! I was unable to freeze this because I used already frozen cooked chicken. But if your cooked chicken has come right out of the fridge this easily freezes for convenient portions.
Ingredients (makes 6-8 portions):
2 large leeks chopped
Whole bunch of celery chopped
4 small sweet potatoes or 2-3 medium ones (these are so hard to judge!) chopped in to cubes
Cup of cooked chicken
Cup of pure chicken stock
2 garlic cloves
2 tspns dried tarragon
Salt and pepper to taste
PS I also added in half a courgette because it was just there and needed to be used. I wouldn’t go chucking any old veg in, but if you happen to have a surplus-to-requirements bit of veg around, it won’t do any harm.
Heat a large soup pot on the stove with a medium heat. Add the ghee to the pan and once it’s melted add the leeks and celery with the garlic (I just chopped the garlic in to a few pieces and threw it in, it’ll all get whizzed up anyway).
Cook for about 10 minutes until they’ve softened, now add the chopped sweet potato (you can peel or not peel these depending on how you think the skin is looking) and stir through.
Once that’s had a few minutes, add the chicken and tarragon. I added the chicken right out of the freezer from leftovers. No need to defrost first.
Let the heat separate the chicken and add your stock. Again, this came out of the freezer for about 20 minutes. It just needs to defrost enough to come out of the container.
Lastly, add water to cover the mixture and let it cook for about half an hour.
When the sweet potatoes have softened, just whizz it all up in a blender or use a hand blender to make it smooth. Then add salt and pepper to taste and heat through gently on the stove again.
Done! Don’t mind if I do. Thanks.