Creamy chicken soup

Under R120 • Serves 6 Preparation time: 25 minutes • Cooking time: 30 minutes

• 30ml each butter and olive oil • 1 large onion, chopped • 2 stalks celery, chopped • 2 carrots, peeled and chopped • 2 cloves garlic, chopped • 45ml flour • 250ml cream • 1L stock • 4 potatoes, coarsely grated • 350ml shredded roast chicken • 250ml frozen peas • chopped flat-leaf parsley and lemon juice (optional)

1 Melt the butter and olive oil in a large saucepan over moderate heat and stir-fry the onion, celery, carrots and garlic until glossy and fragrant. Stir in the flour and cook for a minute or two. Whisk in the cream with a balloon whisk, followed by the stock. Finally, add the potatoes and simmer slowly for about 20 minutes or until the potato is cooked and the soup has thickened. Adjust the consistency if necessary.

2 Stir in the chicken and peas, season with salt and pepper to taste and heat through. The soup is now ready to serve but feel free to add parsley and lemon juice for added flavour.

Tip Spoon the steaming soup into ovenproof soup bowls and cover with puff pastry like a pie (remember to make a hole in each for steam to escape). Brush with whisked egg and bake in a preheated oven at 190°C for about 30 minutes or until the pastry has puffed up and turned golden brown.