:quality(70)/cloudfront-eu-central-1.images.arcpublishing.com/irishtimes/WMSN6K2VOAARYCN2KAOI4W2AD4.jpg)
:quality(70)/s3.amazonaws.com/arc-authors/irishtimes/740ef887-5a9b-4b6f-80e0-549d3846d362.png)
Ingredients
- 2 leeks, washed and chopped
- 2 onions, peeled and chopped
- Big knob butter (about 25g)
- 4 cloves garlic
- 1 1/2 litres chicken or vegetable stock
- 2 big bunches fresh coriander (about 50g)
- 4 chicken breasts, skinned and diced
In a large saucepan on a medium heat, sweat the leeks, onions and garlic in the butter until they’re soft – about 10 minutes. Add the stock and the coriander and blitz with a blender until smooth. Add the raw (or cooked) diced chicken and poach gently until cooked (or if already cooked, till warmed through) – again, about 10 minutes. Serve with some crusty sourdough.
:quality(70)/s3.amazonaws.com/arc-authors/irishtimes/740ef887-5a9b-4b6f-80e0-549d3846d362.png)
:quality(70)/cloudfront-eu-central-1.images.arcpublishing.com/irishtimes/CXHWZGGIXRHG5AXI74KPCD3OSI.png)