Creamy chicken and leek soup

Makes 1,8 litres

Preparation time: 10 min

Cooking time: 30 min

• oil

• 4 leeks, sliced

• 2 cloves garlic, crushed

• 125 ml (½ c) chopped soup celery

• 6 chicken breast fillets, cut into strips

• 1 litre (4 c) chicken stock

• 2 cans (410 g each) butter or cannellini beans, drained and mashed

• 30 ml (2 T) Dijon mustard

• grated zest of 2 lemons

• 30 ml (2 T) chopped parsley or chives

• salt and black pepper

• 60 ml (4 T) Greek yoghurt or to taste

• sliced white bread for serving

1 Heat the oil in a large saucepan and fry the leeks, garlic and celery until softened.

2 Add chicken strips and fry gently until they begin to turn white.

3 Add chicken stock and beans and bring the mixture to the boil.

4 Stir in the mustard, lemon zest, parsley, and salt and pepper to taste. Cook for 15 minutes or until the chicken is done. Remove from the heat.

5 Stir in the yoghurt.

6 Using a cookie cutter press out shapes from the white bread and toast until golden.

7 Ladle the soup into bowls or mugs and top with the toast.

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