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Smoked chicken, leek and coriander chowder

Andrew Nutter from Great Food Live
A luxurious creamy soup from Andrew Nutter, made with new potatoes and smoked chicken, enhanced with the fragrance of ginger and coriander

Smoked chicken, leek and coriander chowder

Method

1. Preheat the oven to 180C/gas 4.

2. To prepare the soda bread; cut a small slice from the top of each soda bread roll and hollow out the crumb from the centres to make 4 'bowls'.

3. Drizzle the outside of each with half the olive oil. Place on a baking tray and bake for about 5 minutes until crisp.

4. To make the chowder; heat the remaining olive oil and gently fry the onion, garlic, leek and ginger together for a few minutes until softened.

5. Add the chicken stock and bring to a simmer.

6. Add the new potatoes, return to simmering then add the smoked chicken and coriander and heat through.

7. Pour the mixture through a sieve, reserving the liquid.

8. Divide the chicken and vegetables between the soda bread 'bowls'.

9. Reheat the liquid until hot, but not boiling and then remove from the heat.

10. Beat the egg yolks with the cream until well combined.

11. Gradually stir a few tablespoons of the hot liquid into the egg yolks and cream until well mixed.

12. Pour the egg yolk mixture slowly into the hot liquid, stirring well. Season to taste with salt and pepper.

13. Stir over a low heat until the mixture thickens and is heated through, but do not allow to boil or the mixture will curdle.

14. Adjust the seasoning if necessary and ladle into the soda bread bowls.

15. Serve straight away.

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Serves: 4

Prep: 25 min
Cook: 20 min

Ingredients
4 thick soda bread rolls
2 tbsp Olive oil
1 onion, finely chopped
1 garlic clove, finely chopped
1 leek, diced
2 tsp ginger root, finely chopped
800ml chicken stock
200g cooked new potatoes, diced
400g cooked smoked chicken breast, shredded
2 tbsp chopped Coriander, leaves and stems
3 egg yolks
4 tbsp double cream