Ingredients
Scale
- 10g of garlic cloves, peeled
- 1 onion, peeled and quartered
- 30g butter or 10g oil if wanting to be dairy free
- 300g potato, diced small
- 900mls of good quality chicken stock
- 300g chicken breast, chopped into 6 pieces
- Salt and pepper
Instructions
- Place onion and garlic into bowl.
- Blitz on speed 7 for 5 seconds. Scrape down.
- Cook for 5 minutes, 100 degrees for speed 2.
- Place potatoes into bowl. Ensure they are chopped into small cubes to ensure they fit.
- Place steaming basket in bowl on top of potatoes.
- Add chicken to steaming basket.
- Pour over chicken stock. Be sure not to go past the maximum line on the bowl.
- Cook at 100 degrees, speed 2 for 22 minutes.
- Place the steaming attachment on top of the lid to prevent splatters.
- Once done remove steaming basket and chicken. Set aside.
- Blitz your soup on speed 8, building up speed gradually. Please refer to your machines user manual or company for current guidelines on safely blitzing hot liquids. Each machine differs.
- Pour into an insulated server or bowl.
- Place chicken back into the bowl you poured the soup from.
- Blitz the chicken on reverse, speed 5 for 4 to 5 seconds.
- Add chicken to soup.
- Season well with salt and pepper.
- Serve.
Notes
- Blitz your soup on speed 8, building up speed gradually. Please refer to your machines user manual or company for current guidelines on safely blitzing hot liquids. Each machine differs.
- You can roast your garlic first if you prefer a more mellow tasting soup.
- When buying potatoes look for ones that are ideal for soups.
- You may know your steaming attachment as your Varoma if you own a tmx.
- Prep Time: 10
- Cook Time: 30
Nutrition
- Serving Size: 4