Instructions: Remove the dark outer leaves from the leek,cut in half lenthwise, finely slice, wash well and allow to drain. Peel and finely slice the onions.

Heat chicken stock to a simmer, add the chicken breast and poach gently for about 5 minutes. Remove from stock, allow chicken to cool slightly, cut into fine dice. Reserve stock.

Melt butter in a saucepan, add finely sliced onion and leek and cook over low heat until vegetables have softenned. about 5 minutes. Stir regularly. Add cider and chicken stock, bring to the boil and simmer 5 minutes.

Add the rice and cook a furthur 15 minutes or until rice is tender. Stir regularly.

Stir in the cream, diced chicken and prunes, season well with salt and pepper. Ladle hot soup into bowls, serve immediately sprinkled with chopped chives.

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