Friday Dinner, creamy chicken soup.
I got the butcher to skin and quarter an Organic free range chicken
placed the chicken in a large stock pot with the tops of 2 leek and a bunch of Italien parsley and 6 whole pepper corn, a twig of fresh thyme as well as the whole vegetables:- 2 carrots 2 sticks Celery a small parsnip and a small Swede 2 medium potatoes and 1/2 large sweet potato peeled and cleaned
just cover with cold water, bring to boil and simmer till chicken is don and tender,
meantime lifting the whole out vegetables as they are cooked.
lift out the chiken and peal the meat of strain the soup, chop the leek in to fine slices and steam for 3 - 4 minutes in a little of the stock in the stock pot.
process the Potato, sweet potato , carrot, parsnip and Swede in the blender with some of the stock and return to the stockpot with the Celery chopped to medium bits as well as a small tin of Edgels Kidney beans and a small tin of kidney beans and 1/2 cup of thickened cream and the meat from thr chicken
bring close to boil and season with salt and pepper, serve with crusty wholemeal bread and cold butter