Beer Cheese Chicken & Wild Rice Soup

The weather seems to have turned a little chilly now, so soup is on our minds. This is a great summer/autumn soup that we just can't wait to eat! 

Beer Cheese Chicken & Wild Rice Soup

 
Ingredients
1 onion, diced
3 carrots, peeled and diced
3 stalks celery, diced
4 boneless, skinless chicken breasts, diced
250 g Wild rice (or rice blend), rinsed and drained
2 Litres chicken stock
1 (12 oz.) beer - good quality wheat or pilsner style
1 tsp salt
1 tsp dried thyme
½ tsp smoked paprika
100g cream cheese, or soft cheese cut into cubes
200g extra sharp cheddar cheese, shredded
fresh parsley to serve

Method
In a Large Stock Pot, on medium heat fry chicken and onions till the chicken is cooked through and onions are translucent. 


Next put all ingredients including liquids into pot excluding parsley and cheese. Cook on low heat for approximately 1-1/2 hours. The vegetables and rice should be tender and cooked through. 

During the final 30 minutes of cooking stir in the cream cheese and cheddar cheese and continue cooking, stirring occasionally, until the cheeses are completely melted into the soup. Serve soup topped with fresh chopped parsley.

Chunky Fish Chowder

Chunky Fish Chowder

Now that winter is almost at our door and Autumn weather has set in, we are all starting to tuck into hearty diets to keep us warm and full through winter. One of our favourite meals is Chunky Fish Chowder as it's nice to have a lovely soup that is not only warm and filling but also good for your health.
This Chunky Fish Chowder contains lots of OMGEA-3 found in fish oils, which is a great way to stay healthy conscience and get your fill of something very yummy!
Omega-3s have a number of health benefits. Omega-3s are thought to play an important role in reducing inflammation throughout the body in the blood vessels, the joints, and elsewhere. Studied have shown that omega-3 fatty acids help with concentration in adults and children and may help with other conditions, including rheumatoid arthritis, and depression.

This is a great recipe that takes minimal time and the whole family will love it!

 

Ingredients:

2 tsp rapeseed oil

2 leeks, finely sliced

550g potatoes, cut into small cubes

1l fish stock

1 lemon, zest only

300ml whole milk

330g frozen sweet corn, rinsed

250g skinless, boneless salmon, cut into chunks

250g skinless, boneless white fish, cut into chunks

200g King Prawns de-veined (optional)

handful spring onions, snipped with scissors

2 tbsp double cream (optional)

Method

1. Heat the oil in a Large Sauce Pan or Stockpot, tip in the leeks and fry gently for 5 minsutes until softened, but not coloured. Add the potatoes and cook for a further minute.
2. Pour in stock and lemon zest, cover and simmer for 12-15 minutes or until the potatoes are tender. With a slotted spoon, remove half the potatoes and leeks from the stock and set aside.
3. Transfer the remaining potatoes, leeks, stock and milk into a blender or food processor and whizz until smooth.
4. Pour back into the pan, add the sweet corn, fish and reserved vegetables. Cover and gently heat for 3-4 minutes until the fish is just cooked through – don’t boil.
5. Stir in chives and cream, if using, then season to taste.

 

 Serve in a Bread bowl or with cheese on top for added fun and flavour!

 

 

 

 

 

 --Recipe borrowed from BBC Good Food and altered by K Hutchings