Ingredients: Half a chicken breast; skinless, boneless (1 side only; whole) 4 large peeled zucchinis (thickly sliced) 1 medium potato (peeled, cubed) 1 onion (coarsely chopped) 1 sprig of celery (chopped) 200 mls heavy pouring cream 50 gm white spread cheese 50 gm Gruyère cheese (grated) 2 chicken bouillon cubes 2 tbsp cooking oil + 50 gm butter Salt (to taste) + pepper + grated nutmeg + wooden cinnamon stick + tiny touch of curry powder + herbes de Provençe
Method:
Heat a cooking pot on high. Add oil and butter; to melt. Lower heat to medium. Add onion. Stir only until translucent. Add seasoning and herbs. Stir until aromatic. Add chicken. Stir to sear and change colour. Stir in zucchini, then potato and celery sprig. Add cubes and cover with plenty of very hot water. Bring to the boil. Cover and simmer. Remove chicken breast when done; approximately 15 minutes after whole ingredients come to a boil. When it cools off to handle, shred it by hand, into morsels. Add white cheese. Stir gently to incorporate and dissolve with all other ingredients. With a hand blender; blend all contents inside the pot; to a very fine soft blend. Add cream. While stirring; bring back to the boil. Remove away from heat and add grated Gruyère, stirring it to melt; in the heat of the pot. Add in shredded chicken. Stir gently to combine. Pour into a soup serving bowl; with some grated cheese aside; if desired, then serve hot.
*A version of this article appears in print in the 16 April, 2020 edition of Al-Ahram Weekly
