Creamy Chicken & Thyme Soup

Ingredients :

1. 1 knob of butter
2. 1 tbsp groundnut oil
3. 100g free range chicken breast thinly sliced 
4. 2 cloves garlic, crushed
5. 1 large onion, roughly chopped
6. 1 leek, trimmed and chopped
7. 2 carrots, peeled and roughly chopped
8. 1 medium potato
9. 700ml chicken stock (preferably made
from a chicken carcass for best flavour)
10. 3 sprigs fresh thyme, leaves removed and
finely chopped

11. 100ml double cream

Method :

1. Set the time on the Soup Maker to 25 minutes and turn
on High.
2. Add the groundnut oil and butter to heat and
immediately follow with the sliced chicken, heat for 2-3
minutes until the chicken is cooked through, then add
the onion and garlic, leave for 60 – 90 seconds until
steaming using the stir button intermittently.
3. Add the leeks and carrots, cover and sweat for 2
minutes.
4. Add the potato, stock and thyme and season.
Cover, set to high and bring to a vigorous boil.
Switch to simmer and leave until the end of the cycle.
5. Use the blender function purée to a smooth consistency,
then stir in the cream and check the seasoning.
6. Heat on low for 1-2 minutes.

Serve with some warm crusty bread.