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Soup: Potato-Leek Soup w/Grilled Chicken




Source of Recipe


Internet


List of Ingredients




2 tablespoons unsalted butter
5 leeks bulbs, rinsed well and julienned
3 cloves garlic, chopped
1 onion, diced
1 1/2 cups dry sherry
5 large potatoes, peeled and diced
6 cups chicken stock
1 cup heavy whipping cream
2 tablespoons cayenne sauce
1 tablespoon chopped fresh thyme
Salt
Freshly ground black pepper

GRILLED CHICKEN
2 teaspoons extra virgin olive oil
1 tablespoon chopped fresh basil
1 teaspoon salt
1 teaspoon freshly ground black pepper
4 boneless skinless chicken breasts



Recipe



To prepare the soup, heat the butter in a large stock pot over high heat until very hot. Add the leeks, garlic, and onion and saute for about 3 minutes. Add the sherry and reduce over high heat until about 1/2 cup of liquid remains. Add the potatoes and stock, lower the heat to medium, and cook until the potatoes are tender, 10 to 15 minutes. Puree the soup with a handheld blender or in batches in a food processor or blender, and then return the soup to the pan. Add the cream, cayenne sauce, and thyme and season to taste with salt and pepper. Simmer for about 10 minutes.

Meanwhile, to prepare the chicken, oil the grill rack and preheat the grill. Mix together the olive oil, basil, and salt and pepper in a small bowl. Rub the chicken with the mixture. Place the chicken on the hot grill and cook for 2 to 3 minutes on each side. Remove the chicken from the grill, let cool for a few minutes, and julienne.

Serves 6