Chunky chicken and celeriac soup

all details

Warm the cockles of your heart with a bowl of this hearty, chunky soup served with garlicky grilled sourdough.

Serve soup with grilled sourdough that's been rubbed with garlic and olive oil.
Serve soup with grilled sourdough that's been rubbed with garlic and olive oil. Photo: William Meppem

Ingredients

1 1/2 tbsp olive oil

15g unsalted butter

1 medium trimmed leek, white and light green parts only, washed well,

finely sliced

1/4 cup (40g) rindless smoky bacon, finely diced

1 clove garlic, finely chopped

1/4 tsp rosemary leaves, finely chopped

1/2 tsp sea salt

200g peeled celeriac, cut into 1 1/2 cm pieces

2 tbsp white wine

250g chicken thigh fillet, cut into 1cm dice

1 cup tinned tomatoes, chopped

6 cups chicken stock

400g tin borlotti beans, rinsed well

freshly ground pepper

2 tbsp flat leaf parsley, finely sliced, to serve

freshly grated parmesan cheese, to serve

extra virgin olive oil, to serve

 

Method

In a heavy-based pot, heat the olive oil with the butter over medium heat and gently cook the leeks, bacon, garlic, rosemary and salt until softened (about 5 minutes). Add the celeriac and cook for 2 minutes.

Deglaze the pot with wine then simmer for 1 minute.

Add the chicken, tomatoes and stock. Bring to the boil, skim the surface and simmer for 40 minutes. Add the beans and simmer for a further 10 minutes. Check seasoning and add more chicken stock if needed for correct consistency.

Spoon the soup into 4 bowls, give a good grind of pepper, and sprinkle with parsley and parmesan. Drizzle over extra virgin olive oil and serve.

 

HOT TIPS

* To add further dimension to the chicken soup, serve it with grilled or toasted sourdough bread that has been rubbed with garlic and drizzled with extra virgin olive oil.

* If celeriac isn't for you, replace it with another winter vegetable, such as parsnip, fennel or artichoke.


Photography by William Meppem. Food styling by Hannah Meppem. Food preparation by Nick Banbury.

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  • Main Ingredients - Chicken, Onion/Leek, Beans
  • Course - Starter/Entree, Lunch
  • Occasion - Midweek dinner, Family meals

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