Mushroom Soup
A simple classic soup that can be enjoyed any time of year. You won’t be disappointed…
Preparation Time
|
15mins
|
Cooking Time
|
15mins
|
Level
|
Easy
|
Serves
|
4
|
Bites
|
1
|
low-cal spray oil
1 onion, finely chopped
500g chicken breast fillets
100ml dry white wine
250ml hot chicken stock
250g garden peas
100g baby spinach leaves
4 tbsp half-fat creme fraiche
grated zest & juice of 1/2 lemon
small bunch of mint, finely chopped
1 tbsp grated Parmesan cheese
salt and ground black pepper
SMASHED WHITE BEANS:
low-cal spray oil
1 onion, chopped
2 garlic cloves, crushed
1 sprig Rosemary
Lightly spray a large frying pan with oil on a medium heat. Cook the onion for 6-8 minutes until softened. Add the chicken and cook for 5 minutes until lightly browned. Add the wine and cook for a few minutes, add the stock and simmer over a low heat for 10 mins.
Add the peas and cook for 5 mins until tender and the liquid has reduced. Stir in the spinach, creme fraiche, lemon zest, juice, and mint. Season to taste and heat through for 2-3 mins. Meanwhile, spray a saucepan with oil and cook the onion, garlic, and rosemary over a low heat for 10 mins. Stir in the beans and heat through. Press the beans lightly with a wooden spoon to smash them. Remove the rosemary and season to taste. Serve the chicken and peas in the creamy sauce, with Parmesan and smashed beans.
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