Name: Chicken ragout soup with peas and sour cream
Cook time: 60 min
Total time: 60 min
Yield: 6
Ingredients: 50 gram butter; 1 large onion, peeled and diced; 2 skinless chicken breasts, cut into large cubes; 1 large carrot, peeled and diced; 1/2 cauliflower, cut into florets; 1 celery stalk, diced; 150 gram button mushrooms, cut into quarters; 1.5 litre chicken stock; 1 cup peas, blanched in boiling water for 1 minute and refreshed; 120 gram sour cream; few pinches smoked paprika (optional); 6 basil leaves, sliced; extra-virgin olive oil, for drizzling

Chicken ragout soup with peas and sour cream

Filled with tender chicken and chunky vegetables, this chicken ragout recipe is soup for the soul.

Ingredients

50 gram butter

1 large onion, peeled and diced

2 skinless chicken breasts, cut into large cubes

1 large carrot, peeled and diced

1/2 cauliflower, cut into florets

1 celery stalk, diced

150 gram button mushrooms, cut into quarters

1.5 litre chicken stock

1 cup peas, blanched in boiling water for 1 minute and refreshed

120 gram sour cream

few pinches smoked paprika (optional)

6 basil leaves, sliced

extra-virgin olive oil, for drizzling

Method

1.Heat butter in a large pot. Add onion and sweat on medium heat for 5 minutes. Add chicken, carrot, cauliflower, celery and mushrooms and cook on low heat for 10 minutes.

2.Add stock, bring to the boil, then simmer for 40 minutes. Season to taste. Add peas and cook for a further 2 minutes.

3.Transfer to serving bowls, garnish with a dollop of sour cream and sprinkle with paprika, if using. Add basil and drizzle with extra virgin olive oil.

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