AuthorRejane GwynneCategoryChicken, English, Soup, VegetarianDifficultyBeginner80/20 friendly
Heat the oil in a pan and gently fry the onions for a couple of minutes.
Add the chopped carrot, potato, celery and leeks and continue to fry for another two minutes
Add the garlic, rosemary and thyme and stir through for another minute
Add the chicken or vegetable stock and simmer on a low heat for about 20 minutes or until the vegetables are soft and remove from heat.
Use a hand blender and blend the soup until smooth. Season with salt and pepper to taste.
Return to a medium heat, add the milk and stir through. Add more seasoning if needed.
Serve the soup topped with the croutons and enjoy.
Use stale bread and cut into cubes.
Heat oil in a pan and add the bread and stir gently so the bread toasts in the oil without burning.
Add chopped rosemary and thyme and a sprinkling of salt and stir through. When croutons are nice and golden remove from heat.
Ingredients
Directions
Heat the oil in a pan and gently fry the onions for a couple of minutes.
Add the chopped carrot, potato, celery and leeks and continue to fry for another two minutes
Add the garlic, rosemary and thyme and stir through for another minute
Add the chicken or vegetable stock and simmer on a low heat for about 20 minutes or until the vegetables are soft and remove from heat.
Use a hand blender and blend the soup until smooth. Season with salt and pepper to taste.
Return to a medium heat, add the milk and stir through. Add more seasoning if needed.
Serve the soup topped with the croutons and enjoy.
Use stale bread and cut into cubes.
Heat oil in a pan and add the bread and stir gently so the bread toasts in the oil without burning.
Add chopped rosemary and thyme and a sprinkling of salt and stir through. When croutons are nice and golden remove from heat.