Читать книгу Home Cooking - Rachel Allen - Страница 75

This is a wonderfully easy, warming soup with deliciously sweet garlic. As well as normal garlic, you could use wild garlic leaves in this soup, which are in season in April and May. Simply substitute for the chives and spring onions.

50g (2oz) butter

1 onion, peeled and diced

10 cloves of garlic, peeled and finely chopped

1 skinless, boneless chicken breast (about 200g/7oz), finely diced

Salt and freshly ground black pepper

600ml (1 pint) chicken stock (see page 326)

300ml (½ pint) milk

300ml (½ pint) double or regular cream

1 tbsp finely chopped chives

4 spring onions, trimmed and finely chopped

1 Melt the butter in a large saucepan on a medium heat and fry the onion and garlic for 3–4 minutes or until soft but not browned. Add the chicken, season with salt and pepper and cook for a further 4–5 minutes.

2 Pour in the stock, the milk and cream and bring to the boil. Stir in the chives and spring onions and simmer for about