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Soups · Recipe No. 318

Friar Tuck Soup

Friar Tuck Soup made with chicken, chicken stock, leek and potato. The recipe serves 8; change the portions and units below and the amounts update.

  • Serves 8

Method

  1. Cook chicken in stock for approx 45 mins remove and cool, cut into strips.

  2. Degrease stock and reduce by a half by a half.

  3. Add potatoes and onions to degreased stock and cook for ten minutes.

  4. Add 400g of leeks and cook for a further 5 minutes.

  5. Blanch remaining leeks and reserve for garnish.

  6. Add strips of chicken and cream, heat but do not overcook - season and serve.

  7. Garnish with leeks and parsley.

  8. Serve with melba taost.

Tip: tap a step to tick it off as you cook.

Shopping list for 8 portions

Meat & poultry

Fruit & veg

Dairy & eggs

Tins, jars & stock

Fresh herbs

Converted from the Cookeryonline Excel workbook “Friar Tuck”.