for 4 person

Chicken breasts

6 dl	chicken bouillon
1	chicken breast
1	organic lemon, zest thinly sliced, 1 tbsp of juice set aside

Soup

1 tbsp	olive oil
1	kohlrabi (approx. 400 g), cut into small pieces
1	mealy potatoes (approx. 100 g), cut into small pieces
30 g	garden cress, a little set aside
1 dl	single cream for sauces
	salt and pepper to taste

To serve

50 g	baby spinach

How it's done

Chicken breasts

Bring the stock to the boil, add the chicken breasts and lemon zest, cover and allow to infuse over a low heat for approx. 10 mins. Remove the chicken, cover and set aside. Strain the stock into a measuring cup, rinse the lemon zest in cold water, set aside for the garnish.

Soup

Heat the oil in the same pan. Sauté the kohlrabi and potatoes. Add the cress and cook for a further 2 mins. Pour in the stock, bring to the boil, reduce the heat and simmer for approx. 15 mins. Puree the soup, stir in the cream, season to taste.

To serve

Cut the reserved chicken into thin strips, add to the soup along with the spinach and reserved lemon juice, heat gently. Garnish with the reserved cress and lemon zest.

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