Creamy Chicken Soup
- 2 Tbsp. butter
- 3 leeks, finely sliced
- 3 garlic cloves, crushed
- 3 potatoes, peeled and diced
- 2 cups chicken stock
- 1 cup cream
- 2 chicken breasts, sliced into thin strips
- Shaved fennel, to garnish
Melt the butter in a Le Creuset 24cm Signature Round Casserole over a medium heat. Gently fry the leeks until soft and translucent. Add the garlic and cook for 1 minute, then add the potatoes and chicken stock. Simmer for 10-15 minutes.
Once the potatoes are soft add the cream. Blend the soup in a blender in batches. Season and heat through.
Poach the chicken strips gently in simmering water until pale and cooked through.
Serve with the poached chicken strips, shaved fennel, a drizzle of olive oil and white pepper to taste.