large cloves of garlic, peeled and finely chopped
600ml (1 pint) chicken stock (see page 326)
125ml (4½fl oz) milk
125ml (4½fl oz) single or regular cream
1 × 340g tin of sweetcorn, drained
Salt and freshly ground black pepper
2 tbsp roughly chopped parsley
1 spring onion, trimmed and finely chopped
Squeeze of lemon juice
1 Melt the butter in a large saucepan on a medium heat and add the chicken, onion and garlic. Cook gently for 8–10 minutes, stirring occasionally, until the chicken and onion start turning light golden around the edges. If you are using pre-cooked chicken, just cook the onion and garlic and then add the meat.
2 Place the stock, milk, cream and sweetcorn in a blender, season with salt and pepper and whiz for a few seconds to a rough purée. Alternatively, place in a large bowl and blitz with a hand-held blender. Pour the purée over the cooked chicken and onion mixture and bring slowly to the boil. Reduce the heat and simmer for 4–5 minutes.
3 Stir in the parsley and spring onion and squeeze in a little lemon juice to taste. Check the seasoning, adjusting if necessary, and serve the soup immediately.
Potato, leek and smoked bacon soup with parsly pesto
SERVES 6
The rich wintry flavours of this soup are made even more delicious with a drizzle of parsley pesto.
1 tbsp sunflower or olive oil
4 rashers of smoked streaky bacon, diced
25g (1oz) butter
l onion, peeled and roughly chopped
1 large leek, trimmed and diced
500g (1lb 2oz) potatoes (about 2 large), peeled and diced
Salt and freshly ground black pepper
1.2 litres (2 pints) chicken or vegetable stock (see page 326)
For the parsley pesto
15g (½oz) flat-leaf parsley
1 clove of garlic, peeled and roughly chopped
1 tbsp pine nuts, lightly toasted (see tip on page 50)
1 tbsp finely grated Parmesan cheese
4 tbsp extra-virgin olive oil
Salt and freshly ground black pepper
1 Add the oil to a large saucepan on a high heat and sauté the bacon pieces quickly for about 1 minute or until crisp and golden. Remove from the pan and drain on kitchen paper.
2 Reduce the heat a little and add the butter to the oil in the pan. When it has melted, add the onion, leek and potatoes, season with salt and pepper and cook gently for 8–10 minutes without browning. Pour the stock over and simmer gently for 5 minutes or until the potatoes are completely cooked through.
3 Meanwhile, make the parsley pesto. Discard the stalks from the parsley and place in a bowl with the garlic, pine nuts, Parmesan and olive oil. Using a hand-held blender, purée to a fairly smooth paste, adding a little more oil if necessary so that it is a thick but drizzling consistency. Alternatively, crush the parsley, garlic and pine nuts using a pestle and mortar and stir in the Parmesan and olive oil. Season to taste with salt and pepper and set aside.
4 Purée the soup until smooth in a blender or using a hand-held blender. Return to the pan and stir in all but 1 tablespoon of the reserved bacon pieces. Check the seasoning, adjusting if necessary, and heat for a minute more before serving.
5 Ladle the soup into warm bowls. Drizzle over the parsley pesto and scatter the remaining bacon pieces on top.
Rachel’s tip
Use the leek trimmings and parsley stalks for making a delicious stock (see stock recipes on page 326).
Salad with goats cheese toast and walnuts
SERVES 2 · VEGETARIAN
This is the kind of simple salad that so many little brasseries in Paris have on their menus. In France the goat’s cheese served for this dish is usually the type with a rind, but you can also use a soft goat’s cheese for this salad. Make sure the walnuts are good and fresh; if stored for too long they can become bitter and rancid.
2 slices of white bread or 4–6 baguette slices
1 × 150g mini goat’s cheese log, cut into twelve 1cm (½in) slices
4 shelled walnuts, roughly chopped
2 handfuls (about 50g/2oz) of salad leaves
For the dressing
2 tbsp walnut oil or extra-virgin olive oil
2 tsp white wine vinegar
1 tsp Dijon mustard
1 tsp runny honey
Salt and freshly ground black pepper
1 Preheat the grill to high and lightly toast the bread on both sides. Arrange the goat’s cheese slices on top to cover evenly. Return to the grill for a few minutes until just molten.
2 Meanwhile, toast the walnuts in a dry pan for a few minutes until just turning brown, then remove. Make the dressing by whisking all the ingredients together and seasoning with salt and pepper to taste. (This will keep in the fridge for a week or two.) Dress the salad leaves with enough dressing to just lightly coat.
3 Place the dressed salad in the centre of two plates and arrange the goat’s cheese toast on top or to the side. Sprinkle over the toasted walnuts and serve.
Variation
Cranberry sauce: For a change, mix together equal quantities of cranberry sauce and boiling water (l teaspoon of each per person) and drizzle over the goat’s cheese toast before serving.
