INGREDIENTS
1 onion or leek, coarsely chopped
5 ml crushed garlic
30 ml Clover Mooi River butter
750 ml water
5 ml chicken stock powder
Good pinch each dried thyme and basil or mixed herbs
Good pinch white pepper
1 stalk celery, finely sliced
4 potatoes, peeled and finely diced
3 carrots, peeled and finely diced
250 – 750 ml finely diced or torn cooked chicken
1 x 400 g tin cream of chicken soup
1 x 400 g tin cream of tomato or mushroom soup
15 ml cake flour (optional for a thicker soup)
250 ml Clover fresh full cream milk
250 ml Clover fresh cream
15 ml chopped parsley
30 ml chopped spring onion
Freshly ground black pepper
Method
Sauté the onion or leek and garlic in the butter until tender and lightly browned.
Add the remaining ingredients and vegetables and bring to boil.
Simmer gently for 15 minutes.
Add the chicken meat and contents from soup tins and simmer for 15 minutes more.
Mix the cake flour with the milk and stir into the soup with the cream.
Bring to boil stirring and stir in the parsley or spring onion.
Serve with black pepper.
Delicious!
CLOVER INGREDIENTS USED IN THIS RECIPE
