Pesto Spring Chicken Broth
This light summer supper is inspired by soupe au pistou from Provence but using chicken instead of beans. If you have stock in the freezer then this can be whipped up in less than 20 minutes. Of course, you could use beans instead of chicken and vegetable stock to make a tasty vegetarian version. You can also switch out the vegetables so whatever you have available. I usually make a large batch of the pesto and pop it in a jar covered with a layer of olive oil for pasta and salads over the next few days.
Serves 2
Ingredients
2 x chicken breasts, cut into bite-sized pieces
1 garlic clove, halved
Lug of olive oil
300 ml chicken stock
2-3 spring onions, sliced - whites and green parts separated.
1 carrot, diced
1 courgette/zucchini diced
A quarter of a head of cauliflower, broken into florets
A handful of peas fresh or frozen
For the pesto
A handful of pinenuts
Half a clove of garlic or less if desired
2-3 tablespoons of pecorino or parmesan, grated
A handful of basil and rocket leaves
Lug of olive oil
Salt and Pepper
Method
In a high-sided pot or dutch oven, gently fry the garlic until it releases its aroma, add the chicken pieces, season and fry until sealed. Remove from the heat and set aside.
Put the garlic cloves halves back in the pot, add a little more oil if needed, and gently fry the white parts of the spring onion and carrots. Fry for a few minutes and then add the courgettes and cauliflower florets.
Pick out the garlic clove halves, season, and toss for a couple of minutes before pouring over the broth. Leave to simmer for about 10 minutes, checking frequently to make sure the vegetables do not overcook nor the chicken dries out. Add the peas to cook for the last 2 minutes so they retain their coilour.
Meanwhile, make the pesto by blitzing the ingredients starting with the pinenuts, and finishing with the olive oil. Taste and season until you are happy with the taste.
Serve the broth warm topped with a dollop of pesto.