The Irish Mail on Sunday - TV Week - - CONTENTS -

Soups and treats – try pear and sweet potato soup, top, and rhubarb, ginger and orange crum­ble

Serves 4

1 small free-range chicken, roasted

For the stock

1 onion, 2 car­rots and 2 sticks of cel­ery, un­peeled and quar­tered

A few sprigs of thyme, bay and pars­ley

200ml (7fl oz) white wine

For the soup

3tbsp 2 leeks, ex­tra-vir­gin­finely sliced oliveor choppe­doil

2 car­rots, peeled and finely chopped

2 cel­ery sticks, peeled and finely chopped

2 medium pota­toes, peeled and diced

4 garlic cloves, peeled and chopped

A hand­ful of chopped mixed herbs, such as pars­ley, chives, chervil and basil

Re­move all the meat from the chicken, chop into bite-size pieces and set aside. For the stock, place the bones in a large pot with the onion, car­rots, cel­ery, herbs and wine. Pour in enough wa­ter to cover, about 1.5ltr (2¾pt), bring to the boil, cover and sim­mer on the low­est heat for 1½-2 hours, then strain, dis­card­ing the bones. When the stock is ready, heat 2tbsp of the oil in a large pan and sauté the leeks, car­rots and cel­ery un­til re­ally soft but with­out colour­ing – 10-15 min­utes. Add the pota­toes and garlic, cook for a few more min­utes, then pour in the stock.

Sim­mer for 25 min­utes, add the chicken pieces and cook for 5 more min­utes. The pota­toes should be start­ing to fall apart and thicken the soup. Sprin­kle over the herbs and serve with a driz­zle of the re­main­ing oil and some black pep­per.

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