Cock-a-leekie soup with avocado

Ingredients:
1 tablespoon olive oil
30g unsalted butter
2 large leeks (white part only), finely sliced
1 teaspoon mild curry powder
2 large potatoes (about 450g), chopped
1L (4 cups) good-quality chicken stock
300ml thin cream
1 small (about 100g) cooked chicken breast, shredded
1/2 cup cooked SunRice White Long Grain Rice
1 avocado, flesh diced
Procedure:
Heat the oil and butter in a large saucepan over low heat, add the sliced leek and cook, stirring occasionally, for about 10 minutes or until softened. Add the curry powder and stir for a few seconds, then add the potatoes and stock. Increase heat to medium, bring to the boil, then simmer for 10 minutes or until potatoes are cooked.

Allow to cool slightly, then blend in batches until smooth. Return to the pan, add the cream and season with salt and pepper. Add the chicken and rice, and reheat gently (do not allow to boil). Serve in mugs or bowls and top with avocado.

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