Woman's Day
Ingredients
Method
1.Half fill a medium saucepan with water. Season with salt. Bring to the boil on high. Add chicken and cover. Reduce heat to low and simmer 4-5 minutes Remove from heat. Set chicken aside in liquid 10-15 minutes, until cooked through.
2.In a large saucepan, combine milk, potatoes and leek. Bring to the boil on high. Season to taste. Reduce heat to low and simmer 15-20 minutes, until potatoes are tender. Drain leek and potatoes, reserving milk.
3.Melt butter in a medium saucepan on medium. Add flour and cook, stirring, 2-3 minutes, until golden. Remove from heat. Gradually add reserved milk, stirring until smooth. Return to heat, cook, stirring constantly, until mixture boils and thickens. Simmer 3 minutes.
4.Drain chicken, reserving 2 cups liquid. Add liquid, stock powder and vegetables to sauce. Bring to boil. Using a hand blender, puree until smooth. Stir cream through. Reheat gently and season to taste.
5.Slice chicken. Stir half through soup. Serve soup topped with remaining chicken slices and shallots. Accompany with bread.
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