This is a lovely refreshing soup. I know soup is more of a winter thing. But this isn’t thick or rich. It’s a very light broth and makes a healthy supper for when the evenings are too hot for a heavy meal.
I serve it with rye crackers and soft cheese, which really lifts it and avoids the bread and butter stodge.
2 chicken breasts
1 head of celery, diced
1 onion, sliced
1 tbs sliced ginger
2 tsp minced garlic
Juice of 1/2 lemon
3 handfuls frozen peas
2 chicken stock pots/cubes
2.5 pints boiling water
You can buy pre-cooked chicken breasts if you want. If you’re doing it from scratch, stick the raw chicken breasts under the grill now and remember to turn them over halfway through.
Meanwhile, find your biggest saucepan and gently put the sliced onion on a gentle heat with the garlic and ginger. You don’t want it to go brown, just soften.
Add the diced celery and leave to sweat for about 10 minutes. Put the kettle on to boil.
Add the stock pots and hot water, bring to the boil, then leave on a rapid simmer for at least 20 minutes or until the celery is really soft. While you’re waiting, check the chicken. As soon as it’s cooked, take it out from the grill and leave to cool slightly.
When the celery is nicely cooked, remove the saucepan from the hob and whizz it up until it’s smooth. Return to the hob on a low heat. It will look like swamp water at this stage but carry on regardless.
Shred the warm chicken with a knife and fork. Try not to eat it all straight off the board.
Add the chicken to the broth with the peas and leave on a low simmer for another 10 minutes.
Hopefully it should look a bit more appealing by now. It’s not fancy or complicated but it does taste pretty good.