Categories: Soups
Ingredients
- 2 Tblsp butter
- 2 onions, diced
- 2 potatoes, peeled & diced
- 1 carrot, peeled & diced
- 750ml chicken stock (or a mix of stock & water)
- 3/4 Tblsp arrowroot powder
- 150ml milk
- 1 large chicken breast cooked & diced (or equivalent of left over roast chicken)
- 300ml cream (if using very thick double cream make a half cream & half milk mixture)
Directions
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Melt the butter in a large soup pot & cook onions, potatoes & carrot for about 5mins. Do not brown the vegetables.
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Add the stock & simmer for 30mins.
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Season with salt & pepper then puree the soup completely.
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Blend the flour & milk together then add to the blended soup and cook to thicken.
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Add the chicken & cream to the soup & cook for 10mins.
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Season & serve.