MEALS OF MEMORY Slurpy soups

CREAM OF CHICKEN SOUP

Ingredients

3 tbsp butter

4 onions, chopped

1 green onion, sliced

500 gm skinless, boneless chicken breasts, chopped

2 cups chicken stock

1 tbsp chopped fresh parsley

1 tbsp chopped fresh thyme or (dry thyme)plus extra sprigs to garnish

1 cup double cream

Salt and pepper

Method

Melt the butter in a large saucepan over medium heat. Add the onion cook, stirring for 3 minutes, until slightly softened. Add green onion and cook for a further 5 minutes, stirring. Add the chopped chicken, stock, and herbs, and season to taste with salt and pepper. Bring to the boil, then reduce the heat and simmer for 30 minutes, until the chicken is tender and cooked through. Remove from the heat and leave to cool for 10 minutes. Transfer the soup to a food processor or blender and process until smooth. Return the soup to the rinsed-out pan and warm over low heat for 5 minutes. Stir in the cream and cook for a further 2 minutes, then remove from the heat and ladle into warmed serving bowls. Garnish with thyme sprigs and serve hot with dinner buns.