B00CU1W244_EBOK

1 SERVE =
1 unit protein
½ unit bread
¼ unit dairy
1½ units vegetables
1½ units fats
Creamy chick
soup with rock
SERVES 4 PREP 15 mins
3 cups (750 ml) Chicken Stock
(see page 209)
400 g skinless chicken thigh cutlets, trimmed of fat
1 tablespoon light margarine
2 leeks, trimmed, washed and
chopped into ½ cm pieces
2 potatoes (300 g), chopped into
small pieces
1 tablespoon dried sage leaves
300 g mixed mushrooms, sliced
325 ml reduced-fat milk
ROCKET PESTO
80 g baby rocket
2 teaspoons extra virgin olive oil
1 tablespoon lemon juice
1 clove garlic, crushed
1
2
3
Rich, creamy and livene
soup tastes as good as i
last for long.
Bring the chicken stock t
saucepan. Add the chicke
remove the pan from the
stock for 15 minutes. Rem
and, when cool enough to
discard the bones. Spoon
or bowl and set aside, res
Place a large heavy-base
Add the margarine, leek,
lid on but slightly askew,
until the vegetables are s
a further 3–4 minutes. Ad
with salt and pepper to ta
potato is tender. Allow to
a hand-held blender unti
add the milk and shredde
For the rocket pesto, ble
with the 2 tablespoons re
and pepper to taste.