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TranceEurope`s Recipy Pages

TranceEurope`s Recipy Pages





Spring green, chicken and butterbean soup



Ingredients

1. 1tbsp olive oil
2. 15g butter
3. 2 leeks, trimmed and sliced
4. 1 red chilli, deseeded and finely chopped
5. 2 chicken breast fillets, cut into bite-size pieces
6. 600ml chicken stock made with 1 stock cube
7. 2tsp Worcestershire sauce
8. 300g new potatoes, quartered or halved
9. 250g spring greens, stems removed then shredded
10. 400g can butterbeans, drained and rinsed
11. 2-3tbsp parsley, chopped
13. 1 level tbsp cornflour, mixed with 3tbsp cold water


Method

1. Heat the oil and butter in a pan and cook the leeks over a low heat for 10 minutes, stirring. Add the chilli and cook for another minute. Add the chicken, stock and Worcestershire sauce. Bring to the boil, cover and simmer for 15 minutes.

2. Add the potatoes, bring back to the boil, then cover and simmer for 15 minutes

3. Add the beans and greens, bring back to the boil and simmer for 5 minutes. Stir in the herbs and flour mixture and simmer for 2 minutes.