Name: Poached chicken and spring vegetable broth
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Yield: 6
Ingredients: 60 ml (¼ cup) olive oil; 1 leek, thinly sliced; 1 fennel bulb, thinly sliced; 2 garlic cloves, finely chopped; 1.25 litres (5 cups) chicken stock; 3 skinless chicken breast fillets; 1 bunch asparagus, cut into 2cm lengths; 60 gm sugar snap peas, trimmed; 150 gm frozen peas; 3 eggs; 100 ml lemon juice

Ingredients

60 ml (¼ cup) olive oil

1 leek, thinly sliced

1 fennel bulb, thinly sliced

2 garlic cloves, finely chopped

1.25 litres (5 cups) chicken stock

3 skinless chicken breast fillets

1 bunch asparagus, cut into 2cm lengths

60 gm sugar snap peas, trimmed

150 gm frozen peas

3 eggs

100 ml lemon juice

Method

Main

1.Combine olive oil, leek, fennel and garlic in a large saucepan, season to taste and cook over medium-high heat until tender (5-6 minutes).

2.Add chicken stock and chicken breasts, bring to the boil, then reduce heat to medium and simmer until chicken is just cooked through (8-10 minutes).

3.Remove chicken with a slotted spoon, cool slightly, then coarsely shred with fingers and return to pan.

4.Add vegetables to pan and simmer until just tender (2-3 minutes).

5.Whisk together eggs and lemon juice, add to pan and stir continuously until soup thickens (2-3 minutes, do not boil), season to taste and serve with plenty of crusty bread.

Styling by Emma Knowles