Creamy Chicken Pot Pie Soup

Ingredients

• 3 tbsp (45 ml) olive oil
• 3 medium (183 g) carrots, diced
• 1 tsp (1 g) dried thyme
• 14 oz (400 g) chicken breast
• 3 cups (321 g) cauliflower florets
• 4 cups (960 ml) low-sodium chicken broth
• 1 cup (240 ml) nonfat milk
• 1/4 cup (25 g) grated Parmesan
• 1 1/2 cups (270 g) cannellini beans, no salt added, rinsed
• 1 cup (134 g) frozen peas
• 2 tbsp (30 ml) fresh lemon juice

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Method

1. Heat the oil in a 5-quart (4.7L) pot over medium heat and cook the carrots and thyme for 8 minutes, until soft and golden at the edges.
2. Add the chicken, cauliflower and broth and simmer for 15 minutes, until the chicken reaches 165°F (74°C) inside. Lift it out and shred it.
3. Off the heat, cool 5 minutes. Blend half the soup, with most of the cauliflower, in a blender with the milk until smooth and pour it back; that is the cream.
4. Spoon the Parmesan into 4 flat mounds on parchment and microwave 1 to 2 minutes, until golden. They crisp as they cool into the pie crust.
5. Return the chicken with the beans and peas and warm 3 minutes over low heat, until the peas are hot, without boiling. Add the lemon juice, then set a crisp on each bowl.