SWEET POTATO & GINGER VELOUTÉ WITH CHICKEN
Creamy sweet potato and ginger velouté enriched with tender chicken. A warm, aromatic and nourishing soup perfect for family meals.
TIME: 1 HOUR 15 MINUTES
DIFFICULTY: EASY
SERVINGS: 6
NUTRITIONAL FACTS
Calories
390
Fats
12 g
Saturates
3 g
Carbs
36 g
Sugars
9 g
Protein
35 g
Fibre
5 g
Salt
1.8 g
Nutrition values are estimated per serving and may vary depending on the ingredients used.
INGREDIENTS
- 1 whole chicken, ~1.5 kg
- 3 carrots
- 2 white onions
- 6 garlic cloves
- 100 g fresh ginger
- 3 sweet potatoes
- 2 celery stalks
- 2 bay leaves
- Salt
- Freshly ground pepper
- 1 lemon
EQUIPMENT
- Large pot
- Knife & cutting board
- Blender (hand or standing)
- Mixing bowl
- Ladle
- Serving bowls
METHOD
- Peel all vegetables.
- Cut the celery, carrots, onions, ginger and sweet potatoes into cubes.
- Add all vegetables, garlic and bay leaves to a pot.
- Add the whole chicken (or cut into 4 pieces).
- Add 1.5 L water or broth.
- Boil the soup over medium heat for 45 minutes.
- Remove the chicken to a dish, shred or cut into pieces, and keep warm.
- Blend the vegetables using a blender, adding some of the cooking broth until smooth.
- Return the velouté to the pot, squeeze in the lemon, season with salt and pepper, and adjust thickness.
- Add the chicken back into the soup and simmer for 5 minutes.
- Ladle into warm bowls and garnish with freshly ground pepper and chives. Serve immediately.
NOTES
For an extra silky texture, pass the soup through a fine sieve after blending.
