Chicken, Leek & Bacon Soup

This clear broth is a base recipe from which a number of soup recipes can be adapted. This is the perfect warming broth to promote during seasonal occasions. This has been taken from Premier Foods Foodservice Solutions Guide. 

HINTS & TIPS
For a thick potato, leek and chicken soup, add 375g of
potatoes at stage 1. Once cooked, remove the bay and thyme and mix in a blender. Once smooth, add the chicken and bacon, reheat, check the seasoning and serve
For a cream of potato, leek and chicken soup, simply finish the recipe with 150g double cream
This is a great soup for using leftover cuts of cooked chicken

Ingredients: 

2ltrs Bisto Chicken Bouillon (made up per instructions) 400g Leeks, sliced (1cm)
2 Teaspoons brown sugar
2 Bay leaves
3 Sprigs of thyme
400g Lardons of bacon (boiled and pan fried) 1kg Chicken thigh meat, cooked and flaked Pepper to taste

Preparation method: 

1. In a large pan, bring the Bisto Chicken Bouillon to a simmer and add the leeks, bay, thyme and sugar.
2. Allow to cook for approximately 20 minutes or until the leeks are tender.
3. Add the bacon and chicken pieces.
4. Bring to a simmer, adjust the seasoning and serve garnished with chopped parsley.

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