Anna Mckay shares a recipe perfect for celebrating Chinese New Year
Laura Reynolds reviews the latest arrival to the York cafe scene
Anna Mckay tempts us to break the new year healthy eating streak.
Just 4 days until Christmas..get in the mood with some festive nosh!
If you’re vegetarian, substitute the chicken stock for vegetable and omit the chopped chicken.
Makes one pot of soup (roughly about five bowls)
Ingredients:
Method:
1)First of all, prepare your vegetables. Peel the potatoes and carrots and chop roughly. Dice the celery stick and chop the onion. This soup is very rough and ready so don’t waste time making everything perfect.
2)In a large pot, heat a glug of olive oil or a knob of butter until melted.
3)Tip in the chopped potatoes, carrots, celery and onion and stir to coat. Cook on a medium heat for a few minutes just to take the edge off the onion.
4)Pour over the chicken stock and bring to the boil.
5)At this stage, you can add the handful of broth mix if you decide to use it. I love it, the soup becomes richer and thicker.
6)Once the soup is boiling, cover it and reduce the heat to a low murmuring bubble.
7)Simmer for 40-50 minutes. Checking that the potatoes are cooked is the first way of knowing that the soup is done. When they are, add the chopped chicken.
8)Season with more salt and pepper to taste and you’re ready to serve.
When I’m ill, I like hot buttered toast with my soup. But a chunk of bread is just as good too. If I don’t have any broth mix in the cupboard, I usually add a handful of cooked boiled rice at the same stage as the chopped chicken, just to add another texture.
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