Creamy Chicken and Leek Soup with Basil Pistou
2 large chicken legs1 tablespoon oil
2 sticks celery, chopped
1 large leek, split, washed and chopped
2 onions, chopped
1 clove garlic, minced
1 litre chicken stock
1 large potato, peeled and diced
50ml cream
Heat the oil in a large saucepan and when hot add the chicken legs, skin side down. Cook until golden on both sides then add the celery, leek, onion and garlic. Cook gently for 10 minutes until the vegetables are golden. Add the stock and gently simmer for half an hour. Add the potato and cook until soft – about 20 minutes. Check the chicken is fork tender and remove from the pan. Add the cream and simmer for 5 minutes. Blend to a smooth soup and check seasoning. Shred the chicken and add to the pan.
Basil pistou
5 stalks basil
1 clove garlic
75ml olive oil
Salt and pepper to taste
Remove leaves from stalks and finely chop the stalks.
Slice the garlic and add some salt to it along with the salt. Press to a smooth puree with the back of your knife. Finely chop the basil leaves and mix into the garlic mixture with the oil and season to taste.
Spoon the soup into bowls and drizzle over the pistou.
