Hearty Chicken Broth

I’ve written the recipe presuming most of you don’t have a blender.

But if you do you could blitz it all up at the end, maybe adding a couple of tablespoons of double cream.

I recommend adding plenty of salt & pepper.

• Melt the butter in a large pan and sweat down the onion, leek and garlic on a lowish heat until soft.
• Add the carrot and potato and cook for another 2 minutes, adding more butter if it starts to look dry.
• Pour in the stock, bring to the boil and simmer for 20 minutes or until the vegetables are soft.
• Season well with salt & pepper, tasting as you go along, and then add the parsley if using.
• Serve with lots of crusty bread.

Ingredients

25g Butter

1 Onion, finely chopped

150g Chicken (breast, leg or thigh)

1 clove Garlic, finely chopped

1 Leek, thinly sliced

1 Carrot, cut into small cubes

1 Potato, cut into small cubes

1 Pint chicken stock

Salt & Pepper

Small handful chopped fresh parsley (optional)

Servings

2 People