Chicken and garlic soup

Hugh Fearnley-Whittingstall recipes Chicken and garlic soup recipe

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Hugh Fearnley-Whittingstall

Date Published:
28/05/2008

The traditional Mums' comfort food favourite: enjoy this fragrant soup from River Cottage Spring

Ingredients

  • 1 litre home-made chicken stock
  • 3 bulbs of new-season wet garlic
  • Sea salt and freshly ground black pepper
  • 2 x 1cm slices of good, white bread

Method: How to make chicken and garlic soup

1. Halve the garlic bulbs and simmer in the stock for 30 minutes until very soft.

2. Whizz in a blender or puree with a stick blender until smooth then pass through a fine sieve. Return to the pan and warm through gently. Check seasoning and add a little sea salt and a few grinds of black pepper if preferred.

3. Cut the bread into 1cm cubes and scatter some into the bottom of four warmed soup bowls. Ladle over the garlic soup and serve immediately.



© River Cottage

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