Chicken, Spinach and Leek Soup with Shaved Parmesan
Photography by Aaron McLean.
Chicken and tarragon is a great match and this is a very quick, light and flavoursome soup.
Serves: 4–6
INGREDIENTS
2 tablespoons olive oil
1 onion, thinly sliced
1 large leek, thinly sliced
2 medium carrots, peeled and diced
2 cloves garlic, crushed
2 teaspoons dried tarragon
2 bay leaves
600 grams boneless and skinless chicken thighs, sliced 1½ cm
6 cups chicken stock
2 large handfuls spinach
sea salt and freshly ground pepper
To serve
shaved Parmesan
zest of 1 lemon
olive oil
METHOD
Heat the olive oil in a large saucepan and add the onion, leek and carrots with a good pinch of salt. Cover and cook until tender. Add the garlic, tarragon, bay leaves and chicken and cook for 3 minutes. Add the stock, season and simmer for about 8 minutes or until the chicken is cooked through. Add the spinach and stir to wilt.
To serve: Ladle the soup into warm bowls. Top with shaved Parmesan, lemon zest, a drizzle of olive oil and a grind of pepper.
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As winter arrives, so does the latest issue of dish! With over 60 recipes this edition features seasonal produce like pumpkin, leeks and silverbeet whipped into delicious dinners. Pasta takes centre-stage in 5 outrageously tasty recipes, then we break out the slow cooker and amp up the comfort with cozy roasts and braises. Winter wouldn’t be the same without a hearty pie or two, and we have a selection – from Beef Cheek Pot Pie to Moroccan Shepherd’s Pie. Food Fast has your speedy weeknight dinners covered then Melie brings the magic with inventive chicken dishes while Olivia’s baking and desserts will brighten the even the coldest days.