Ingredients Jump to Instructions ↓

  1. 1 onion , finely chopped

  2. 2 tbsp sunflower oil

  3. 1 clove garlic , crushed

  4. 1/2 tbsp dried thyme

  5. 4 boneless chicken breasts

  6. 1 litres milk

  7. 1 litres water

  8. 450 g red-skinned potatoes , (such as Desiree)diced

  9. 450 g white potatoes , (such as King Edwards or Cara)diced

  10. 500 g small new potatoes , scrubbed and thickly sliced

  11. 4 corn on the cobs

  12. 2 tbsp roughly chopped coriander

  13. 2 tbsp chopped parsley black pepper

  14. 1 egg , hard-boiled and finely chopped

  15. 2 tbsp double cream or soured cream black pepper

  16. 1 tbsp chopped coriander

  17. 1 tbsp chopped parsley

  18. 1 spring onion , chopped

  19. 1 red or green chilli , deseeded and finely chopped

  20. 2 tbsp white wine vinegar

  21. 1 tbsp olive oil salt sugar

  22. 5 tbsp capers

  23. 250 ml soured cream , or creme fraiche

  24. 2 ripe medium avocado

Instructions Jump to Ingredients ↑

  1. Method 1. Fry the onion gently in the oil in a large saucepan until tender, without browning. Add the garlic and thyme and fry gently for about 1 more minute.

  2. Raise the heat and add the chicken pieces. Fry until lightly browned.

  3. Add the milk, water, all three types of potato, and salt and pepper. Bring to the boil, and then reduce the heat and simmer, covered, for about 40 minutes.

  4. Remove the chicken pieces with a perforated spoon and as soon as they are cool enough to handle, shred into small pieces.

  5. Stir the soup with a wooden spoon to help the potatoes break down and thicken the soup.

  6. Add the sweetcorn and continue cooking over medium heat for another 10 minutes, stirring from time to time, until the sweetcorn is tender.

  7. Add the herbs and shredded chicken, and cook for a final minute or two. Taste and adjust seasoning.

  8. While the soup is cooking prepare all the garnishes. To make the egg salad, mix all the ingredients and spoon into a small bowl.

  9. To make the hot pepper sauce, mix the ingredients, adding salt and sugar to taste, and place in another small bowl.

  10. . Put the capers and cream in separate bowls. Just before serving, peel and slice the avocado and arrange on a plate. Put all of these in the centre of the table.

  11. . Ladle the soup into deep bowls and encourage everyone to help themselves to the various garnishes.


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