Ingredients serve 4

3 tablespoon butter

4 shallots chopped

1 leek sliced

450gr boneless chicken breasts chopped

600ml chiken stock

1 tablespoon chopped fresh parsley

1 tablespoon chopped fresh thyme +

175gr double cream

salt and pepper extra to garish

method

1. melt the butter in a large saucepan over a medium heat Add the shallots and cook starring for 3minutes until slightly softened
2. Add the leek and cook for another 5minutes starring
3. Add the chichen , stock stock herbs and season to taste with salt with salt and pepper . Bring to the boil then reduce to the heat and simmer for 25minutes , until the chichen is tender and cook thoroughly.
4. Remove from the heat and leave to cool for 10minutes . Transfer the soup in a food processor and process until smooth .
5. REturn the soup to the rainsed out pan and warm over a low heat for 5minutes .
6. Stir in the cream and cook for a further 2minutes then remove from the heat and ladle into warmed serving bowls . Garish with thyme sprigs and thyme sprigs and serve imediately
7. Variation
8. for a lower fat version of this soup over the double cream but replace the chicken stock with semi skimmed milk .

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