I recently bought some organic Dutch Cream potatoes. &, as the name suggests, they've a creamy yellow flesh. Thus, it struck me that I could try cooking a creamy potato soup.
1/2 of a corn-fed chicken thigh fillet
2 small organic Dutch Cream potatoes, skinned & cut into 2cm chunks
1 medium-sized yellow onion, cut into quarters
3 stalks of thick asparagus, 'skinned' & cut into 2cm long sticks
1/4 cup of Farmhouse Fresh Milk
Organic cheddar cheese, shredded
1. Steam the chicken, potatoes & onions (I'm using my Avent Combined Steamer & Blender) for 10 minutes.
2. Add in the asparagus & steam for another 10 minutes.
3. Remove chicken and cut into bite-sized pieces.
4. Pour in the milk & blend with the cooked ingredients. Stir in cheddar cheese, top with chicken & serve warm.
It turned out pretty successful for a first attempt \(^_^)/ The cheddar cheese actually added a different dimension to the overall taste. This recipe is definitely a keeper & by reducing or omitting the quantity of milk, it can probably even double-up as a pasta sauce too. As usual, my lil' connoisseur drank up every last drop of it!