This green vegetable broth with pistou chicken skewers recipe is a gorgeous contrast of crunchy refreshing vegetables and deliciously charred chicken skewers.
Ingredients (serves 2)
For the pistou
2 garlic cloves, peeled
50g basil, roughly chopped
1tbsp olive oil
1 medium ripe tomato, roughly chopped
For the skewers and broth
2 small chicken breasts
75ml buttermilk
Wooden skewers, soaked in cold water
1 banana shallot, finely diced
2 garlic cloves, finely chopped
3 sun-dried tomatoes, roughly chopped
½tbsp olive oil
1tbsp tomato purée
1l vegetable stock
150g baby courgettes, sliced
75g asparagus, diced
75g French beans, trimmed and cut into 1cm lengths
75g sugar-snap peas, cut into three pieces
Method
First make the pistou. Pound the garlic with a pinch of salt in a pestle and mortar until smooth.
Add the basil and grind until almost smooth. Add the olive oil, then the tomato and pound everything to a rough paste (or use a mini hand-held blender for this). Season to taste.
Place the chicken breasts between two pieces of cling film and, using a rolling pin, bash until they are nice and thin.
When ready, slice each breast into four strips lengthwise.
Mix half of the pistou with the buttermilk, add the chicken and marinate for a minimum of 30 minutes, or overnight if possible. When ready, thread the chicken onto the soaked skewers and set aside.
In a medium saucepan, sauté the shallot, garlic and sundried tomato in the oil and one tablespoon of water until softened.
Add the tomato purée and stock, bring to the boil and simmer for ten minutes.
Meanwhile, place a griddle pan over a high heat and cook the chicken skewers for three to four minutes on each side.
Add the vegetables to the broth and simmer for three to four minutes. Season to taste.
Serve with the skewers sitting along the rim of the bowl and the remaining pistou to stir through.
Taken from: Skinny Soups by Kathryn Bruton (Kyle Books, £14.99)
Photography by Laura Edwards
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