An Answer to Winter

A community recipe by Nollo

Not tested or verified by Nigella.com

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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.

Ingredients

Serves: 4 - 5 people

Metric Cups

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.