This is another recipe I made for Hanif Aiden's stocks. This is a repeated recipe, again, it is easy and all the stuffs can easily bought at our local stores. Again, this recipe is courtesy of Annabel Karmel. Oh how I am so obsessed with her!
Ingredients
12g butter
1tsp sunflower oil
50g leek, chopped
75g carrot, chopped
200g sweet potato, chopped
2 sprigs of thyme
250ml chicken stock
40g frozen peas
100g skinless chicken breast, cut into chunks
Step by step
1) Sauté the leek in the butter and oil for 4 minutes until softened. Sautee the chicken until sealed.
2) Add the carrot, sweet potato & thyme and pour over the stock. Bring to the boil, cover and simmer for about 15 minutes. I cheated a bit this part, I don't have any stocks, so I used normal water instead, tasted just fine.
3) Add the peas and continue to cook for 4 minutes.
4) Remove from the heat; pick off the thyme leaves throwing away any tough stalks.
5) Blend until smooth.
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This dish is great to eat with pasta and baby porridge and on its own. Happy trying!
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