At this house, soup can become a last minute option when we are running behind and need something on the table fast, or there is a fridge half full of leftover type ingredients, not enough to make much else but soup! Here is case in point.
Suddenly in early October 2020 after some very hot weather here, we got some freezing stormy weather and so....soup was a great option and as we didn't have a Cream of Chicken soup recipe and I had a fridge full of odds and sods...this is what happened.
We are mid production of the Lazy Sourdough Course (coming soon) as well, so there is bread aplenty for dipping and scooping. YUM. Perfect dinner. (It was gluten free until we put bread with it, but you cannot have everything!)
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The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
-
The Soup
- 50 Grams parmesan cheese cubed
- 250 Grams chicken thighs roughly chopped
- 500 Grams milk
- 300 Grams water
- 2 Tablespoons Chicken Stock Powder Recipe
- 1 large potato, peeled and cubed
- 2 egg yolks
- 50 Grams butter BUY
- 100 Grams cream BUY
- pink salt flakes and pepper to taste BUY
-
The Garnish
- 1 Teaspoon dried Italian herbs
- 1/2 Teaspoon dried red chilli flakes
- 1 Handful fresh sage leaves
Do
- 1
Place parmesan into the Thermomix bowl and mill 10 sec/speed 10. Remove from bowl and set aside.
- 2
Place chicken into bowl and chop 10 sec/speed 7.
- 3
Add milk, water, stock powder and potato and cook 15 min/Varoma/speed 1.
- 4
Add egg yolks, butter and reserved Parmesan and blend 2 min/speed 10. Add cream and blend 20 sec/speed 10.
- 5
Garnish with dried herbs, chilli flakes and sage leaves.
