Tuesday, 28 October 2014

Chicky in Creamy Potatoes with Asparagus Soup

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. 

Ingredients:

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

Directions:

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!

2 comments:

  1. Replies
    1. Many thanks for your kind compliment! You're most welcome & hope u'll enjoy it ;)

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