Leek and chicken soup
Preparation time: 10 minutes
Cooking time: 20 minutes
2 tbsp olive oil
1 medium white onion finely chopped
1 garlic clove peeled and finely chopped
200g (7oz) sliced leeks
1 litre (1¾ pints) chicken stock
100g (3½oz) shelled broad beans
100g (3½oz) shredded savoy cabbage
200g (7oz) shredded smoked chicken
Salt and cracked black pepper
Small bunch of flat leaf parsley roughly chopped
Extra virgin olive oil
1 small rustic loaf
1 Over a low heat in a medium-sized saucepan, fry the onion, garlic and leeks in the olive oil. Cook until soft for about 10 minutes.
2 Add the chicken stock and bring to the boil. Add the broad beans, savoy cabbage and smoked chicken and cook for a further 5 minutes.
3 Season with salt and pepper. Serve in warmed bowls with extra virgin olive oil and the rustic loaf.