A hearty creamy soup made with local large chestnut mushrooms and accompanied by Golden Glory or Fursty Ferret. Serves 4
Method:
Melt the butter in the pan, add the garlic and garam masala. Lower the heat and add pepper and nutmeg. Add the chicken strips to the pan, together with the leek, mushrooms and sweetcorn.
Cook for 6-8 mins until the chicken is thoroughly cooked. Stir constantly.
Remove from heat and transfer three quarters of the mixture to a blender.
Add the vegetable stock and process for about 1 minute or until smooth. Pour the resulting puree back into the saucepan with the remaining mixture and bring to the boil over a low heat. Add the milk. Add the fresh coriander and season to taste. Serve hot with crushed red chillies if desired.
Serve with the compulsory bottle of chilled Golden Glory or Fursty Ferret, together with fresh garlic bread. Yum, yum!
Ingredients:
- 75g butter
- 1/2 tsp crushed garlic
- 1 tsp garam masala
- 1/4 tsp ground nutmeg
- 1/4 tsp ground black pepper
- 225g chicken, skinned, boned and finely sliced
- 1 medium leek, sliced
- 75g chestnut mushrooms sliced
- 50g sweetcorn kernels
- 300ml vegetable stock
- 250ml single cream or milk
- 2 tbsp chopped fresh coriander
- 1 tsp crushed dried red chillies to garnish (optional)
- or 1/4 tsp cayenne pepper (optional)
| Energy |
Protein |
Carbohydrate |
Fat |
Fibre |
Sodium |
| KJ |
Kcal |
g |
g |
g |
g |
g |
| 5097 |
1424 |
66 |
27 |
118 |
6 |
0.9 |
| Figures are for the total recipe / not per serving |
Recipe provided by:
Dorset Blue Soup Company
Woodbridge Farm, Stock Gaylard,
Sturminster Newton, Dorset, DT10 2BD
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