Ingredients
- 2 leeks, washed and chopped
- 2 onions, peeled and chopped
- Big knob butter (about 25g)
- 4 cloves garlic
- 1 1/2 litres chicken or vegetable stock
- 2 big bunches fresh coriander (about 50g)
- 4 chicken breasts, skinned and diced
In a large saucepan on a medium heat, sweat the leeks, onions and garlic in the butter until they’re soft – about 10 minutes. Add the stock and the coriander and blitz with a blender until smooth. Add the raw (or cooked) diced chicken and poach gently until cooked (or if already cooked, till warmed through) – again, about 10 minutes. Serve with some crusty sourdough.
