2 leeks, trimmed and finely diced (white parts only) (3/4 cup)
1 small onion, finely diced (1/2 cup)
1 small turnip, finely diced (1/2 cup)
2 garlic cloves, minced
1/4 cup finely chopped fresh parsley
400g. boneless and skinless chicken breast, diced
1/4 cup all purpose flour
2 carrots, finely diced (3/4 Cup)
500 ml. chicken stock
2 parsnips, finely diced (3/4 cup)
Lemon wedges
2 small potatoes, finely diced (3/4 cup)
Salt and freshly ground black pepper
1 small celeriac knob, peeled and finely diced (1/2 cup)
Garden peas
Instructions:
Melt the butter in a heavy medium sized saucepan.
Add the onion and garlic andcook gently over medium heat for about 2 minutes, stirring frequently with awooden spoon, until they are soft but not brown.
Add the diced chicken,carrots, parsnips, potatoes, celeriac, leeks, turnips, peas and parsley.
Stir into flour and mix welluntil vegetables are coated with the flour.
Pour in the stock and bring toboil; then lower the heat, cover the saucepan, and simmer for about 30 minutesor until all vegetables are tender.
Season with salt and pepper,and simmer for 5 minutes.
Serve with lemon wedges for squeezing over the soup.
