This week’s recipe is adapted ever so slightly from Slimming World’s Taste of Asia recipe book. It requires a bit more attention than most soups I’ve made in the past, but I found it to be completely worth the effort!
The reason I was attracted to this one, is that Nell used to make a stunning Chicken Noodle Soup back in the day – I didn’t quite want to take that on (but maybe look out for it as a future guest spot!)
The shredded chicken in this is a bit different for me, too, but I was really pleased with how it worked out. It’s hearty, comforting, and warming. It will stand up well as an entire main course in itself, or as a starter in smaller portions. Give it a whirl!
I may have mentioned this a time or two before, but I’ve always wanted to be able to bake bread. I love bread, I mean love it, but I’ve never been able to master it. Actual sad face.
Recently I bought Paul Hollywood’s book Bread from which both of these recipes are taken. As a first attempt, I was really pleased. The soup is delicate, yet tasty, and the bread is just amazing. It’s light and fluffy on the inside, with a good crust that has a bit of chew to it. Make sure you spread with unsalted butter, though, as both the stilton and the bacon are salty enough!