An Answer to Winter
A community recipe by NolloNot tested or verified by Nigella.com
Introduction
A delicious chicken soup great for the winter time - especially if you have a cold. Great to eat the day after a chicken roast dinner, as you can use the bones to make the stock.
A delicious chicken soup great for the winter time - especially if you have a cold. Great to eat the day after a chicken roast dinner, as you can use the bones to make the stock.
Ingredients
Serves: 4 - 5 people
- 1½ litres water Boiling
- 200 grams cooked chicken
- 1 shallot Finely chopped
- 100 grams frozen peas
- 50 grams butter
- 50 grams plain flour
- salt to taste
- pepper to taste
- 1 tablespoon dried thyme
- 2 potatoes Peeled
- 4 tablespoons double cream
- 100 millilitres white wine
- 2 spring onions Finely chopped
- 1 carrot Diced
- 1 pinch of nutmeg
- 2 stock cubes 2knorr stock pots or leftover chicken carcass
- 2⅗ pints water Boiling
- 7 ounces cooked chicken
- 1 shallot Finely chopped
- 3½ ounces frozen peas
- 1¾ ounces butter
- 1¾ ounces all-purpose flour
- salt to taste
- pepper to taste
- 1 tablespoon dried thyme
- 2 potatoes Peeled
- 4 tablespoons heavy cream
- 4 fluid ounces white wine
- 2 scallions Finely chopped
- 1 carrot Diced
- 1 pinch of nutmeg
- 2 broth cubes 2knorr stock pots or leftover chicken carcass
Method
An Answer to Winter is a community recipe submitted by Nollo and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
Shred the chicken. Pour the water and carcuss or stock cubes into the water. On a mid heat, cook for 10 mins. Then remove the carcass. Place the shallot, carrot, spring onion and potatoes in a frying pan. Add some oil and seal on a mid heat for 10 mins. Cook the peas in boiling water. Drain and leave to cool. Add the thyme, butter, nutmeg, wine and seasoning to your broth. Sift in the flour and whisk well. Add the solid ingredients and the cream. Cook on a low heat for 25mins, stirring every 5 mins. Serve hot with some crusty bread.
Shred the chicken. Pour the water and carcuss or broth cubes into the water. On a mid heat, cook for 10 mins. Then remove the carcass. Place the shallot, carrot, scallion and potatoes in a frying pan. Add some oil and seal on a mid heat for 10 mins. Cook the peas in boiling water. Drain and leave to cool. Add the thyme, butter, nutmeg, wine and seasoning to your broth. Sift in the flour and whisk well. Add the solid ingredients and the cream. Cook on a low heat for 25mins, stirring every 5 mins. Serve hot with some crusty bread.
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