LEMONY CHICKEN AND LEEK SOUP
Source of Recipe
Seattle Post-Intelligencer
Recipe Introduction
SERVES 6
List of Ingredients
4 Yukon Gold potatoes, peeled and cubed
1 sweet potato, peeled and cubed
2 carrots, peeled and sliced
4 cloves garlic, chopped
1/2 teaspoon salt
1 organic lemon, juiced, rind removed with vegetable peeler
2 skinless, boneless chicken breasts (4 pieces), sliced in 1/2-inch strips
1 teaspoon virgin olive oil
1 tablespoon butter
4 leeks, thinly sliced (white and pale green parts only)
1 quart vegetable broth
1/4 teaspoon freshly ground black pepper
1/4 cup flat Italian parsley, stemmed
Recipe
In a large pot, combine potatoes, sweet potato, carrots, half the garlic and 1/4 teaspoon salt. Sliver lemon rind and add to the potatoes along with the chicken, then add water to cover.
Bring to a low boil over medium-high heat, reduce heat to medium and simmer until potatoes are fork tender but still firm and chicken strips are opaque (10-12 minutes). Skim off foam, set aside.
In a soup pot, heat oil and butter over medium-high heat until butter melts. Add remaining garlic and the leeks and cook, stirring, until barely soft (6-7 minutes). Puree half the leeks and half the potatoes with 2 cups of their own broth, return to soup pot.
Add vegetable broth and season to taste with pepper and remaining salt. Stir in lemon juice and serve hot in soup bowls, garnished with parsley.
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