Ingredients:
- Chicken Thighs (bone & skin on) – 3
- Water – 3L
- Stock cubes
- Potato (peeled and cut into 1cm cubes) – 3
- Marrow (peeled and deseeded cut into 1cm cubes) – 1
- Onion (peeled and chopped)- 1
- Carrot (peeled and grated)- 1 large
- Garlic cloves – 2
- Single cream
Method
Cook the 3 chicken thighs in 3 litres of water for 1 hour; bring the water to a boil, skim the foam, add the stock cubes, then close the lid and simmer for 1 h.
Remove the chicken from the broth.
Add the cubes of potato and cubes of marrow to the broth. There should be about 1 fingeres width more broth to vegetables. Cook the broth until the potatoes are done.
Fry up the onion and carrot. Add the garlic to the pan when the onion and carrot are almost cooked.
Add the fried vegetables to the broth, add in the meat from 1 chicken thigh. The other chicken thighs are not needed.
Use a stick blender to puree the soup. Stirr in some single cream to a good consistency. Boil the soup once again and simmer for 3 minutes with the lid on.