POTATO, LEEK & CHICKEN SOUP WITH HOMEMADE CRUNCHY CROUTONS
Prep 10
Cook 30
2 tsp Extra Virgin Olive Oil
1 Leek, sliced
2 Garlic Cloves, minced
2 Celery Stalks, chopped
2 sprigs Fresh Thyme Leaves
6 cups (1.5 litres) Bone Broth or Vegetable Stock
4 large (650g) Potatoes, cubed
Salt & Pepper, to taste
1/3 cup Coconut Cream
500g Free-Range Chicken Breast
Crunchy Croutons
2-4 Slices Sourdough
Grass-Fed Butter or Ghee, melted
Garlic Powder, sprinkled (or fresh garlic, minced)
Salt & Pepper, sprinkled
1. Heat half the oil in a large saucepan on a medium heat.
2. Sauté leek & garlic for two minutes.
3. Add celery and thyme and cook for a further two minutes.
4. Add broth and potato. Season with salt and pepper. Bring to a boil, then reduce to a simmer, continue to cook for a further 15-20 minutes or until potato has softened.
5. Meanwhile, heat remaining oil in a frying pan and add chicken. Cook until cooked through, approximately 3 minutes each side. Proceed to pull with two forks until shredded.
6. Combine all crunchy crouton ingredients in a bowl, coating with melted butter/ghee. Grill in the oven until toasted approximately 3-5 minutes (keep an eye on it, as they can burn quickly!).
7. Use a hand blender to blitz soup to a smooth consistency.
8. Stir through coconut cream and cooked chicken. Cook for a further two minutes.
9. Serve and garnish with croutons.
ButcherCrowd is better
BETTER FOR THE FARMING & FISHING FAMILIES, THE ANIMALS, THE ENVIRONMENT AND BETTER FOR YOU. A BETTER WAY OF EATING MEAT.
SKIP, PAUSE OR CANCEL ANYTIME
