Green Chicken Soup

Clean the leek, slice in half lengthwise and slice finely. Cut the cheeks off the capsicum and chop them to a small dice. Chop the cilantro stems and root finely. Set the leaves aside for use later as a garnish. Clean and finely slice the garlic. Chop the spring onions roughly using all of the white part as well as a little of the green foliage. Chop the chicken breast meat into small pieces about an inch square or smaller.

In a large heavy based saucepan place half of the oil. Bring the pan to low to medium heat. Add the mirepoix and saute until just translucent with no signs of caramelisation. All you need to do is soften the vegetables without cooking them fully. Remove the mirepoix and set aside. Add the remaining oil and the chicken. Saute the chicken until it just turns white all over. Don't brown it.

Place the sauted mirepoix and the chicken into a suitably sized heavy based saucepan. Add the chicken stock, water and white pepper. Bring to a boil then turn the heat down and simmer for about 30 minutes. Add a little water to the arrowroot in a cup and stir until it is well mixed. Two or three tablespoons of water should be enough. Add a little more if needed. It should form a thin watery paste when ready. Add the arrowroot mixture a little at a time to thicken the soup to the desired consistency. Season with salt to taste and add more pepper if required. Once thickened serve into bowls and place a little fresh chopped chili and cilantro leaves in the centre as a garnish. Serve whilst hot.