Chicken, Spinach and Leek Soup with Shaved Parmesan
Photography by Aaron McLean.
Chicken and tarragon is a great match and this is a very quick, light and flavoursome soup.
Serves: 4–6
INGREDIENTS
2 tablespoons olive oil
1 onion, thinly sliced
1 large leek, thinly sliced
2 medium carrots, peeled and diced
2 cloves garlic, crushed
2 teaspoons dried tarragon
2 bay leaves
600 grams boneless and skinless chicken thighs, sliced 1½ cm
6 cups chicken stock
2 large handfuls spinach
sea salt and freshly ground pepper
To serve
shaved Parmesan
zest of 1 lemon
olive oil
METHOD
Heat the olive oil in a large saucepan and add the onion, leek and carrots with a good pinch of salt. Cover and cook until tender. Add the garlic, tarragon, bay leaves and chicken and cook for 3 minutes. Add the stock, season and simmer for about 8 minutes or until the chicken is cooked through. Add the spinach and stir to wilt.
To serve: Ladle the soup into warm bowls. Top with shaved Parmesan, lemon zest, a drizzle of olive oil and a grind of pepper.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!