Ingredients
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3½ tablespoons Unsalted Butter
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2 skinless Chicken
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1 Onion
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1 Garlic
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½ Leeks
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1 large baking Potatoes
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4⅓ cups Vegetable Broth
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2 cups Watercress
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2 cups Spinach
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2 tablespoons Heavy Cream
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1 teaspoon chopped Thyme
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1 recipe quantity Sweet Potato Crisps
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Crusty Bread
Directions
Steps
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1
Done
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Melt the butter in a large pot over low heat. Turn the heat up to medium, add the chicken, onion, garlic and leek, and fry 2 to 3 minutes until soft. |
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2
Done
|
Add the potato, broth and half the watercress, bring to a boil over medium heat, then turn the heat down to low and simmer about 20 minutes until the potatoes are tender and the juices run clear when the thickest part of the chicken is pierced with the tip of a sharp knife. |
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3
Done
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Remove the chicken from the soup and shred, using two forks. Blend the soup until smooth, using a blender or food processor, then add the remaining watercress and the spinach and blend again. |
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4
Done
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Return the soup and shredded chicken to the rinsed-out pan. Heat to a simmer, then cook 2 to 3 minutes until heated through. Drizzle with the cream, sprinkle with the thyme leaves and top with the sweet potato crisps. Serve with chunks of warm toast. |
