Posted: 5 January 2021
1 small onion or leek
225g mixed Irish vegetables (such as celery, carrots, potatoes)
A small knob of butter
5g fresh chives (optional)
450ml vegetable stock (made up from a reduced sodium stock cube)
2 slices of porridge bread (see separate recipe)
1 teaspoon mayonnaise
1 small tomato, sliced
80g cooked chicken slices
pinch of snipped fresh chives (optional)
handful soft salad leaves
salt (optional) and freshly ground black pepper
Peel the onion and cut in half, then finely chop or trim the leek and finely chop. Peel the vegetables, then trim and cut into dice. Snip the chives and set aside for garnish, if using.
Melt the butter in a large pan set over a medium heat. Add the onion or leek and cook for about 5 minutes, stirring, until softened but not coloured. Add the Irish vegetables and stir to combine, then pour in the stock and bring to the boil. Season lightly with salt (optional) and freshly ground black pepper, then reduce the heat and simmer for 10 minutes, until the vegetables are completely soft.
Meanwhile, prepare the sandwiches. Place the porridge bread on plates and spread over the mayonnaise. Arrange the slices of tomato on top followed by the chicken. Season lightly with salt (optional) and freshly ground black pepper and scatter over the chives, if liked. Add the salad leaves alongside to serve.
Blitz the soup mixture with a hand-blender or in a food processor (in batches if necessary) until smooth or of course you could also leave chunky.
Ladle the soup into warmed bowls and scatter over the chives to garnish, if using. Add a good grinding of black pepper to each one and serve each portion with the open porridge bread sandwich to serve.
NOTE: This soup will keep for up to 3 days in the fridge or can be frozen into individual portions in freezer bags and thawed out as needed.