#44 - Chicken and Cavalo Nero Soup
Hello subscribers!
We are calling this the “I just had my wisdom tooth removed” edition, because that is what happened to me this week, and it has slightly thwarted my recipe development schedule. Thankfully, the spoonable, comforting dinners you want to eat after a tooth extraction are the same as the ones you want to eat as winter approaches, so this newsletter won’t be too much of a departure from normal scheduling.
You’ll also get the list of my all-time favourite London restaurants, because this is the season where I love making myself at home in dining rooms around the city and being with my pals.
If you like my recipes and recommendations, I would be so grateful if you’d consider becoming a paid subscriber to this newsletter. The support enables me to keep writing Feeder, which I enjoy doing very much (and hopefully you enjoy reading it/cooking from it too!). A subscription only costs £3.99 a month, or £40 a year if you fancy getting involved.
Enjoy!
Sophie x
P.S. I’m doing an event at Phlox Books in Leyton on 9th October, where I’ll be doing a cooking demo from my book Tucking In, as well as having a good chat and signing some books. Come and join me!
The Recipe
Chicken and Cavalo Nero Soup
This is a simple soup, but one that relies on using the best ingredients you can find. Buy the best quality chicken breasts you can afford, and make your own chicken stock, or buy a quality one (I like Borough Broth Company).
Poaching your chicken breast well isn’t hard, but is CRUCIAl to this being delicious. There is an art cooking a chicken breast well - there is no fat to hide behind; no skin to protect you; no bones to preserve moisture. Let me show you the way.
Here are the key things you need to remember when you are poaching chicken: