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Under pressure (hangover) recovery soup

Servings: 4
When your head’s feeling under pressure, or you’ve pushed things a little too hard and can’t shake that dustiness, this pot of speedy satisfaction will set you right. You can make the recipe vego by subbing out the chicken and using a veg-friendly cheese and stock, too. Use gluten-free bread for the croutons if you’re that way inclined or skip the croutons and crush some fresh garlic straight into the broth. It’ll do you good. 


  • 3 tbsp olive oil
  • 50 g butter
  • 1 large brown onion peel, halved and finely sliced
  • 1 whole head garlic broken into cloves, peeled and finely sliced
  • 3 sprigs thyme
  • 1 bay leaf
  • 1 large 400g Dutch cream potato, peeled and cut into 5mm cubes
  • 1 litre good quality chicken or vegetable stock
  • 2 boneless chicken thighs 300g
  • ¼ cup 30g chopped parsley
  • Salt and freshly cracked pepper
  • 100 g gruyere cut into 5mm cubes
  • 1 tablespoon snipped chives

Easy garlic croutons

  • 4 slices sourdough
  • 1 clove garlic cut in half
  • 2 tablespoons extra virgin olive oil


  • In your pressure cooker, heat the oil and butter until foamy and add the onions, garlic, thyme, and bay leaves and sweat for 5-10 minutes with the lid on until the onion is translucent.
  • Add in the diced potatoes, chicken thighs, and stock and set your pressure cooker on high for 10 minutes, it will take a few minutes for the pot to come to pressure.
  • When the pot has done its cooking, leave it for 5-10 minutes for the steam to be released, once done carefully remove the lid, then fish out the chicken thighs, thyme twigs and bay leaf. Using 2 forks (or your fingers) shred the chicken with the grain, and add back into soup along with the chopped parsley and taste for salt and pepper.
  • To make the easy garlic croutons toast the sourdough until nice and crunchy, then rub over with the garlic halves, and drizzle over more extra virgin olive oil. Cut the toast into 1cm square croutons, keeping the crusts on.
  • Pour soup into bowls and sprinkle in in the gruyere cubes, garlic croutons and then finish with some extra parley leaves and a flourish of extra virgin olive oil.
  • Eat immediately before the cheese melts completely and feel your soul (and head) revived.

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