Chicken, Spinach and Leek Soup with Shaved Parme­san

Dish - Everyday Dish - - Soups -

Heat the olive oil in a large saucepan and add the onion, leek and car­rots with a good pinch of salt. Cover and cook un­til ten­der. Add the gar­lic, tar­ragon, bay leaves and chicken and cook for 3 min­utes. Add the stock, sea­son and sim­mer for about 8 min­utes or un­til the chicken is cooked through. Add the spinach and stir to wilt.

To serve: La­dle the soup into warm bowls. Top with shaved Parme­san, le­mon zest, a driz­zle of olive oil and a grind of pep­per. Serves 4–6

Chicken and tar­ragon is a great match and this is a very quick, light and flavour­some soup.

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