Directions

• Heat the butter or Marg in a pan mix in the onion and Garlic and stir.
• Slowly add the Stock.
• Add the vegetables and bay leaf and simmer gently for 30 minutes until the vegetables are cooked.
• Remove the bay leaf and Puree using a hand blender or food processor then return to pan.
• Stir in the milk, nutmeg, parsley, chicken and season with salt and pepper.
• Mix cornflour with 2 tbsp. cold water to smooth paste. Slowly add the corn starch, until you have the desired consistency.
• Cook stirring until soup boils and thickens.
• Check to season.
• Simmer for 10 minutes.
• Serve immediately with a sprig of fresh parsley.