Recently we have been getting back into cooking, thanks to Masterchef Australia, Nigella and of course Jamie Oliver. I had a friend over for dinner the other night and the Chicken Breasts with Prosciutto that I shared with you recently, was a big hit.
Well today for lunch we decided to make Spring Soup which is just one of the tasty recipes from Jamie’s Recipe Yearbook 2010/11 . This recipe is easy to prepare and absolutely yummy. I sure hope Jamie doesn’t mind me sharing this recipe with you. As there were just 2 of us for lunch we halved the ingredients, but if you make the full amount you can have the leftovers for lunch again, because this will taste just as nice the next day.
Spring Soup (serves 4 – 6)
- a large knob of butter (I also added a splash of olive oil)
- 4 shallots, sliced
- 400g baby leeks, sliced, (I used 1 large leek as there weren’t any baby leeks at the market)
- 2 cloves garlic, finely chopped (the baby processor did an admirable job)
- 1/2 bunch Thyme (fresh from my herb garden)
- 400g baby carrots, halved lenghtways (I like my carrots cut smaller so chopped them up to my liking)
- 8 chicken thighs or drumsticks, skin removed and discarded. (Chicken thighs have more flavor by I used a chicken breast that was in the freezer)
- 2 liters of chicken or vegetable stock
- 200g small soup pasta (didn’t have any so just used the pasta in the cupboard)
- juice of 1 lemon.
Method – Jamie’s:
- Melt the butter in a large pan on a low heat and saute the shallots, leeks and garlic with the thyme sprigs until soft but not colored – about 15 mins Stir in the carrots, then the chiken, Pour in the stock and bring to the boil. Season, then simmer gently for 90 minutes.
- Using a slotted spoon, remove the chicken from the soup and set aside. When cool enough to handle, shred the meat off the bone, then return to the pan with the pasta. Cook for a further 10 minutes, or until the pasta is tender. Add lemon juice to taste.
Tip: You can use leftover poached or roast chicken insted of the thighs or cooked, shredded drumsticks, just add the chicken at the end with the pasta.
We were pushed for time (needed to go shopping) so we took a few shortcuts.
- The same -Melt the butter, add oil over a low heat and saute the shallots, leeks and garlic with the thyme sprigs until soft but not colored. Stir in the finely cut carrots and chicken which we had diced.
- Add the stock and simmer for about 20 minutes.
- Add the pasta and cook for another 15 minutes.
- Omit the lemon juice
- Fry up some prosciutto and crumble into the soup before serving.
Okay, here’s what we found – the soup has a very intense flavor so next time I will use half stock and half water. I used lemon Thyme so I didn’t add the lemon juice and just as well because the lemony flavor was just right. We didn’t need the prosciutto to add flavor as the soup has plenty. We like proscuitto anyway so it didn’t matter.
The soup was served with a slice of Quinoa and Flax-seed Wholegrain bread.
There are a load of really tasty and easy to make recipes in the Jamie’s Recipe Yearbook 2010/11 , and we will be making many more in the coming weeks.