Chicken, Leek & Garlic Soup

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• Andy

  18 November 2011

  Andy rated and commented on this recipe

  

  I would suggest using two small bulbs of garlic or one large one - we used two medium sized ones and the smell of garlic overpowers everything else. I also added some creme fraiche to calm the garlic down a bit and that helped. I would also suggest adding more than 1/3 of the stock before liquidising it as it was quite thick which made it rather hard to liquidise with a stick liquidiser - I see no reason not to add most of the stock at the liquidation stage. I also only used about half the amount of chicken and that was plenty. Over all a lovely recipe and I'd make it again :-)

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• joanne

  23 November 2011

  joanne rated and commented on this recipe

  

  This is amazing the best chicken and leek recipe I have ever made. Thank you.

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• Andy

  29 December 2011

  Andy commented on this recipe

  Have to agree about using less garlic, it did totally over power everything else and really stunk the place out! We do like garlic and I like the flavour from roasting it, but if I make it again I'd use half the amount in the recipe. I also added all the stock and blended it in the saucepan with a stick blender (use one of those for all soups, much easier!).

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• Andy

  29 December 2011

  Andy commented on this recipe

  For some reason it didn't rate it with my review, but 3 stars.

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Ingredients

• 2 bulbs of garlic
• 4 tbsp olive oil
• 4 leeks, sliced
• 500g cooked shredded chicken
• 1 litre chicken stock
• salt and pepper
• juice of half a lemon

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Serves 4

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Ingredients

• 2 bulbs of garlic
• 4 tbsp olive oil
• 4 leeks, sliced
• 500g cooked shredded chicken
• 1 litre chicken stock
• salt and pepper
• juice of half a lemon

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