Soup
I've been sniffly, sneezy, sleepy, and a little bit achy lately, so last night it was time to make a pot of soup. The recipe is mellow, flavorful, comforting, and good enough to share; it owes a nod to this recipe (Deborah Madison, not Julia Child).
Potato Leek Soup With Chicken
makes about 6 good-sized bowls
1.5 pounds potatoes - either Yukon Gold or red potatoes will work
1.5 pounds leeks (remember to figure in that you won't be using the stalks...this is about 3 good-sized leeks)
1 rotisserie chicken, skinned and shredded
2 medium carrots
2 quarts organic free-range chicken broth (because I said so)
2 tbsp organic butter
a bit of heavy cream
2 bay leaves
black pepper
salt
Rinse and slice the leeks and potatoes into 1/4" pieces (cut the leeks lengthwise, then slice them up, and cut a 3" potato into quarters, then slice). Peel and slice the carrots into 1/4" slices. If you're not familiar with leeks, you can use anything that's light green or white. The dark bits tend toward bitterness.
In a 6 qt dutch oven or other heavy pan suitable for soup, melt 2 tbsp butter on medium heat. Add the leeks and potatoes (this will look like a lot, but don't worry!), stir with a wooden spoon, and cover. Leave them alone for 10 minutes while you shred the chicken.
Remove the skin from the chicken, take the meat off the bones, and shred it with a fork. Use all of the white meat and add a bit of the thigh if you want for some more flavor (about 2-3 cups of shredded chicken). Save the drumsticks for a snack later. Once it's shredded, give it a rough chop with a kitchen knife to make manageable pieces. Set aside.
Stir your leeks and potatoes. Some sort of carmelizey happiness will be happening in the pot, just stir it up. Add the broth and scrub a little at the bottom of the pot with your spoon to sort of faux-deglaze it. Add 2 tsp pepper and 2 tsp salt (this recipe takes a lot of salt, and you'll probably salt it again). Cover the pot again, leave the heat on medium, and go away for 10 minutes.
Give the pot another stir, add the chicken and bay leaves, turn the heat to low, and cook for 45 minutes. Then fish out the bay leaves and add more salt and pepper if needed.
Serve it up and stir in a little bit of cream if you want - it's good both ways.
Potato Leek Soup With Chicken
makes about 6 good-sized bowls
1.5 pounds potatoes - either Yukon Gold or red potatoes will work
1.5 pounds leeks (remember to figure in that you won't be using the stalks...this is about 3 good-sized leeks)
1 rotisserie chicken, skinned and shredded
2 medium carrots
2 quarts organic free-range chicken broth (because I said so)
2 tbsp organic butter
a bit of heavy cream
2 bay leaves
black pepper
salt
Rinse and slice the leeks and potatoes into 1/4" pieces (cut the leeks lengthwise, then slice them up, and cut a 3" potato into quarters, then slice). Peel and slice the carrots into 1/4" slices. If you're not familiar with leeks, you can use anything that's light green or white. The dark bits tend toward bitterness.
In a 6 qt dutch oven or other heavy pan suitable for soup, melt 2 tbsp butter on medium heat. Add the leeks and potatoes (this will look like a lot, but don't worry!), stir with a wooden spoon, and cover. Leave them alone for 10 minutes while you shred the chicken.
Remove the skin from the chicken, take the meat off the bones, and shred it with a fork. Use all of the white meat and add a bit of the thigh if you want for some more flavor (about 2-3 cups of shredded chicken). Save the drumsticks for a snack later. Once it's shredded, give it a rough chop with a kitchen knife to make manageable pieces. Set aside.
Stir your leeks and potatoes. Some sort of carmelizey happiness will be happening in the pot, just stir it up. Add the broth and scrub a little at the bottom of the pot with your spoon to sort of faux-deglaze it. Add 2 tsp pepper and 2 tsp salt (this recipe takes a lot of salt, and you'll probably salt it again). Cover the pot again, leave the heat on medium, and go away for 10 minutes.
Give the pot another stir, add the chicken and bay leaves, turn the heat to low, and cook for 45 minutes. Then fish out the bay leaves and add more salt and pepper if needed.
Serve it up and stir in a little bit of cream if you want - it's good both ways.
posted by Jen at 9:10 AM
1 Comments:
Sounds wonderful – the soup, that is.
You get better soon, okay?
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