Knorr Chinese Hot & Sour Soup 51 gr

LET'S GET COOKING1In a 3-litre saucepan fry the onion in Bertolli with Butter for 3 minutes on a medium heat. Add the carrot and fry for a further 2 minutes.2Boil the kettle. Measure out 800ml of boiling water in a measuring jug, then crumble in the Knorr Chicken Stock Cube and stir to make a stock.3Add the flour to the pan, then cook for 1 minute, stirring with a wooden spoon.4Gradually add the hot stock, about 150ml at a time, stirring well and bringing it to the boil between each addition.5Stir in the milk, followed by the chicken, then cook for a further 3 minutes to heat through. Season with black pepper to taste.6Ladle into 4 bowls, then serve with a drizzle of Elmlea Double , a sprinkling of fresh thyme leaves and bread on the side.