Start your meal with the soup or enjoy it as a light lunch. Fresh thyme and briny feta cheese give it fabulous flavor. For a variation, try the soup with any herb you have on hand or goat cheese in place of feta.
1kg pack free-range chicken thighs, skin removed
300ml dry white wine
2 large onions, cut into large wedges
4 celery sticks, quartered
3 leeks, quartered
2 sprigs thyme, plus extra leaves for sprinkling
2 bay leaves
? tsp. ground white pepper (optional)
40g plain flour
300ml pot double cream
1.Place the chicken thighs in a large pan with some olive oil and let them fry for a few minutes. Unless the heat is low, which would be better for the thighs, oil is not necessary. After a few minutes, you can add the wine and turn up the heat to allow all the alcohol to evaporate.
2.Afer a few minutes, when the alcohol is gone, add the veggies, 1 teaspoon of salt and one of pepper, plus 2 liters of boiling water.
Put a lid over your pan and let the soup simmer for about 40-50 minutes until the chicken is very tender and comes off the bone. You can now remove the bay leaves and the thyme branches, turn off the heat and let the soup cool off for another half hour.
3.Remove all the bones from your soup.
You can now mash and mix your soup using a hand blender. When it reaches the consistency you want, you can stop.
Time for the sour cream: blend it with some flour and a few spoons of soup, then add this composition to your soup. Turn on the heat and stir constantly for a few minutes, just enough to cook the flour. Make sure the heat is low or you’ll overcook the cream.
You can add a few big chunks of boiled chicken or eat the soup as it is. Don’t forget to add a few thyme leaves for a great presentation.