Batchelors Cup a Soup Chicken and Leek 4 Sachets 86 g (Pack of 9)

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Slice the onions in rounds and you can easily substitute them for leeks. I have made this dish many times using sweet onions and it is also delicious. Recipe Tips Leeksmay look like overgrown green onions, but they have a milder, more delicate flavor that is a bit sweet.

Chop two whites of the leeks into rounds. The other two remains of the leeks are not necessary for the rest of the recipe so you can set aside to use for something else. Deluxe - drizzle with some garlic olive oil and serve with a poached egg in the bottom of the bowl.Spicy - add chili pepper (jalapeno) while cooking to imbue heat into the dish, and sprinkle with chilli flakes for serving. Prunes: Included to add a touch of sweetness as a counterpoint to the savory broth. You can leave them out if desired, but I recommend having them. It will last in an airtight container in the fridge for up to 4 days. Alternatively freeze the soup in ziploc bags or containers for up to 4 months. Place the frozen soup in a pot with a splash of almond milk and leave to thaw on medium heat. To reheat the soup, place it in a small sauce pan and gently heat over medium-low heat until the soup just starts to bubble around the edges. You can also heat in the microwave but be careful that it doesn't make a mess. Top tip Allow the soup to simmer for an additional 20-30 minutes, or until all the vegetables are tender and the flavors have melded together.

Add the leeks, carrots, celery, onion, and garlic. Saute them until they become tender and fragrant, about 10 minutes. Cast iron Dutch oven with lid - if you only have a stainless steel pot that's absolutely fine, you may need to have your stove temperature a little bit higher to compensate for how hot cast iron can get. Meanwhile, chop two whites of the leeks into rounds. The other two remains of the leeks are not necessary for the rest of the recipe, so you can set them aside to use for something else. Slow Simmer: While it may be tempting to rush the cooking process, allowing your soup to simmer slowly for an extended period can intensify the flavors. It does freeze but not wonderfully, I would skip that option. But if you need to bag it in strong freezer bags in portion sizes, and then pop the bag into simmering water until nice and hot.

However, by the 16th Century, the soup had made its way to Scotland, and leeks replaced French onions.